33 CELEBRATING
FOOD INDUSTRY NEWS JULY 2015
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DINING WITH MS. X ......................................... 4 CHEF PROFILES ............................................. 11 TRAVEL: KEY COLONY BEACH, FLA ...................... 18 CARY MILLER ............................................... 26 CHICAGOLAND NEWS ....................................... 27 NATIONAL NEWS .............................................28 AROUND CHICAGO: COLLETTI’S ........................... 32 DIRECTORY .................................................. 41
Restaurant Industry Strong
Driven by a strengthening economy, restaurant industry sales are expected to hit a record high in 2015. According to the National Restaurant Association’s 2015 Restaurant Industry Forecast, restaurantand foodservice sales are projected to top $709 billion, up 3.8 percent from 2014. In inflationadjusted terms, industry sales are projected to increase 1.5 percent in 2015. Although 2015 will represent the sixth consecutive year of real growth in restaurant
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sales, the gains remain below what would be expected during a normal post-recession period. The restaurant industry employs 14 million individuals in one million locations, and remains the nation’s second largest private sector employer. The restaurant industry will outpace total U.S. job growth for the 16th consecutive year in 2015, keeping the industry among the economy’s leaders in job creation. In the next decade, restaurants will add 1.7 million new positions. For details, visit Restaurant.org/Forecast.
PITA INN TURNS 33 YEARS; REBUILDS, EXPANDS
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he totally new Pita Inn Restaurant, 4710 W Dempster Street in Skokie is a larger, more elegant version of its iconic original restaurant situated just one mile east of the new location. This new 8,500 square foot Pita Inn is triple the size of their original operation. Founded by Falah Tabahi 33 years ago, the Pita Inn has earned a reputation for being among the finest and most consistent Middle Eastern quick service restaurants in the US. All four of their restaurants offer a business lunch special for $5.95, which includes their homemade beef shawarma, homemade tahini and hot
sauces falafel, kefta kabob, shish kabob, chicken breast, rice, salad and homemade pita bread. When asked the secret to his success, Falah Tabahi said, “to always make customers feel as though they get more than they are paying for. This has been my goal from the first day, to give customers something that’s healthy, delicious and a great value.” This philosophy has earned the Pita Inn a stellar reputation which is said to be one of the busiest Mediterranean restaurants in the US. The Pita Inn Market and Bakery remains open at 3924 W Dempster Street in Skokie.
Dawn Sweeney, HAAC President and CEO of the National Restaurant Association was inducted into Les Amis d ‘Escoffier Society of Chicago during the NRA show. Pictured with Ms. Sweeny (from left to right) is Tom Macrina CEC CCA AAC HGT, ACF National President, John Kaufmann CFE CEC AAC HOF HGT Chair Escoffier Society of Chicago, Dawn Sweeney, Bert Cutino CEC AAC HOF HBOT HGT AAC Chair Honorary Board of Trustees and Joe Aiello CEC AAC HGT President ACF Chicago Chefs of Cuisine Association.
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Food Industry News® July 2015
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niman ranch
Truly Different is proud to announce a new partnership with Niman Ranch. Niman Ranch’s all-natural* meats are raised by small, independent family farmers with a commitment to sustainable and humane practices. You can truly taste the difference—it’s raised. No Antibiotics or Added Hormones**— Ever All Vegetarian Feeds • No Confinement Raised Outdoors or in Deeply Bedded Pens
Contact Allen Brothers at 773.890.5100 to place your order. nimanranch.com Food INdustry News Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Bob Zimmerman, Independent Advertising Consultant 312-953-2317 Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 7, July 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call
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or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2015 Foodservice Publishing Co., Inc.
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*Minimally processed. No artificial ingredients. **Federal regulations prohibit the use of hormones in pork.
The Culinary Institute of America Names New Managing Director for San Antonio Campus Food and beverage executive Fernando Salazar has been named the new managing director of The Culinary Institute of America (CIA), San Antonio, effective June 1. He replaces David Kellaway, managing director for the past five years, who is moving to Colorado. Mr. Salazar has been involved with the CIA for several years, serving on the executive committee of the college’s Latin Cuisines Advisory Council and presenting at several of its thought leadership conferences. He was commencement speaker at the CIA’s New York campus in 2010. – For more information, visit www.ciachef.edu
Tequila Sales Soar Growth in the tequila sector mirrors a shift in the overall liquor industry toward high-quality craft spirits -- a trend that saw U.S. imports of tequila increase by 92% since 2002, according to the Distilled Spirits Council of the United States. Consumers that have become comfortable with gin and whiskey drinks are now “dabbling” in premium tequilas, said Cincinnati bar manager Jeff Snyder. – Adapted from The Cincinnati Enquirer Sweet Corn is a summer favorite, but did you know that Michigan produces 7 varieties of sweet corn? In 2013, Michigan produced 90 million pounds of sweet corn worth $23.4 million.
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Food Industry News® July 2015
DINING WITH
Ms. X July 2015
CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!
Flavored Spirits Gain Popularity More than two-fifths of consumers say they choose a cocktail more for its flavor than for the spirit it contains, and one-fifth report drinking flavored spirits more often. – Adapted from Technomic, Inc.
Small Plates Trending
A True Delight In Every Bite!
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Chefs embracing the small plate trend are using alternative serving dishes in place of white plates, such as Mason jars, mini crockpots and small ramekins. The small dishes not only look attractive to diners, they help control food costs by acting as a measurement tool for portion sizes. – Adapted from FSR Magazine
ANTIQUE TACO 1360 N. Milwaukee CHICAGO, IL 773-687-8697. The dining room is a quaint space designed to give off an antique feel. On the menu they offer a variety of tacos with a twist. Their pork carnitas with tamarind glaze, bacon, spinach, onion and avocado queso is a “must try” delight. Their tacos are amazing. Try the Antique Taco Salad made with kale and served with pomegranate vinaigrette. They also have cheese curds, Duck Fat Flautas and Habanero Popcorn. CHILI’S 7140 Mannheim ROSEMONT, IL 847-298-9031, They can please every palate. Start off with some Texas cheese fries and the boneless wings. For entrees they have a pretty good burger called the “Oldtimer,” that comes with lettuce, tomato, onion and pickles. Lots of chicken dishes, soups salads, sandwiches, steaks, ribs and Mexican specialties. The food is always good and consistent at all the Chili’s I’ve dined at. ENCHANTED CASTLE 1103 S. Main LOMBARD, IL 630-953-7860. Huge entertainment venue. This is the ideal place to have a kiddie birthday party. They have everything; games, bowling, rides, play land, laser tag, bumper cars and go–karts. Let the kids run around, make noise and have lots of fun playing. They also have a restaurant in there called the Dragon’s Den where you can enjoy some pizza and sandwiches. IRVING’S FOR RED HOT LOVERS 3207 Lake WILMETTE, IL 847251-6300. Celebrating their 30th anniversary., this place has been a neighborhood favorite for decades. Dine in or carry out, their hot dogs and sausages are a hit. My two favorite things to eat here are the jumbo red hot with the works and the char polish sausage with mustard & grilled onions. Order their cheddar fries and you will be in heaven. They also have burgers, beef, chicken, salads and sandwiches. LAWRENCE DEANS BAKE SHOP 637 Green Bay Rd. WILMETTE, IL 847-913-5089, They specialize in cookies, cupcakes, breads and muffins. Plus they have a huge assortment of biscotti. I tried the blueberry biscotti which I thought had the perfect texture and flavor. If you’re looking for a special treat for an event or party they have great packaging of their products. Everything is made fresh and in small batches. Open Tuesday – Saturday from 7am-5pm. LEONIDAS 1907 Central EVANSTON, IL 847-686-0190. This is a café and candy shop. It smells so good when you walk in there. They have a comfortable room with tables and couches where you can sit and enjoy a coffee, tea or beverage along with some pastries, crepes or some Belgian waffles. I had an almond croissant which was delicious. The combination of chocolate and coffee go very well together, so try some of their Belgian chocolates and get a box to take home. POOR BOY 101 Roosevelt Rd. MAYWOOD, IL 708-450-1100. Excellent fast food restaurant with great service. They have a little of everything; subs, burgers, salads, sandwiches, Italian, Mexican and Greek cuisine. They even have a foot long hot dog or a foot long polish sausage. I recommend the Greek combo which is gyros meat, 2 souvlaki, 2 pitas, fries, tomato, onion, tsaziki, feta and olives. Good sized portions and great prices. UNCLE JULIO’S FINE MEXICAN FOOD 4999 Old Orchard Center SKOKIE, IL 224-601-6100. This is a beautiful restaurant in the center of Old Orchard Mall. Large bar area and extensive drink menu. I started off with a strawberry margarita. They start you off with fresh salsa and chips and they offer tableside guacamole. Entrees include tamales, tacos, enchiladas and some amazing mesquite grilled jumbo shrimp. Their fajitas are really good too. My favorites are the steak ones served sizzling hot with warm tortillas.
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Food Industry News® July 2015
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Toro De Fuego Cantina Opens in Frankfort, IL
The chef-driven restaurant incorporates a fusion of exotic Spanish dishes alongside traditional Mexican favorites. Executive Chef & Partner Marcus Mooney curated the menu careToro de Fuego Cantina offifully; using fresh ingredients cially opened its doors on May and emphasizing that all dish el1st, 2015 at 9680 Lincolnway ements are made from scratch. Lane in Frankfort. The TomChef Marcus recently took a my Nevin’s Group is thrilled culinary journey of Mexico and to bring a new concept to the logged his experiences throughFrankfort dining scene with its out the way, which served as infirst Spanish-inspired Mexican spiration for much of the menu. restaurant. The bar offers a premium Toro de Fuego (“tore-oh de selection of tequilas, mezcals, fway-go”), which translates to wines, and more with creative “bull of fire,” offers a renewed craft cocktails. A selection of dining persona with cuisine drafts from Nevin’s Brewing from the region of Veracruz, Company are also featured, inMexico; which has been heavily cluding the YOLO! and the NBC influenced inis a Seasonal. Meirtran is a by traditional fare Meirtran providThe excellent manage- Upgrade your A the likes provider of more of thanMadrid and Barceer of more than 750 ment team is excited to finally to be EMV car 750 ATMs Spain. in northernThis is enhanced ATMsby in northern lona, bring Frankfort residents thecompatible as rev Illinois, working withwhich evokesIllinois, working with the interior, a livefoodie destination they have liability is now alllybrands of ATMs. all brands of ATMs. Spanish square. The name is been waiting for. in effect! Inderived addition tofrom stand an annual Spanish In addition to Toro de Fuego is open Upgrade befor alone units, stand alone units, festival in which fireworks are 4-10pm Sunday, Tuesday and the end of 2015 we also sell and install we also sell and attached to a metallic bull and Wednesday, and 4-11pm Thurs-you could be at r wall mounted and install wall mounted carried throughout the town. drive-up ATMs. and drive-upday ATMs.through Saturday. The resMake an Theanfestival taurant is closed on Mondays. next great p Make ATM your is about renewal Make an ATM your and Theprofit seasonal next greatcelebration, profit center. which is what next great center. patio will be open the Mike newBoyd, ToroPresident: de Fuego restausoon. All reservations can beCall Mike Bo Call Call Mike Boyd, President: rant is all about. made online.
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FDA Close To Transfats Ban Any day now, the FDA is expected to release its final ruling that will basically ban trans fats. This news is renewing talk about what is going to replace trans fats in the foods and treats we love to eat. Palm oil is an easy and logical substitute—it can safely withstand high frying temperatures without breaking down or oxidizing, and it has a unique fat composition that allows it to create solid fats like margarines without needing hydrogenation. However, there is a lot of concerns and misconceptions about palm oil’s nutritional and environmental aspects. “Nutrition Myth Buster” Dr. Jonny Bowden, Ph.D., CNS has done extensive research on palm oil over the last several years, and is eager to put the myths to bed. He says that many people aren’t even aware that there are controversies going on over deforestation and wildlife, but once you starting digging around for related trouble to its use. you get bombarded with global problems that consumers didn’t know they were contributing to. Dr. Bowden has begun speaking publicly on five of the biggest concerns: Issue #1: Tropical oils such as palm oil contain saturated fats, which are bad for you. Issue #2: Rising demand for palm oil is bad for the planet. Issue #3: Palm oil plantations are destroying the rainforests. Issue #4: The palm oil industry is killing orangutans and elephants. Issue #5: Oil palm farmers are living in poverty.
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France Forces Grocers To Give Unsold Food To Charity
France banned supermarkets from throwing away or destroying unsold food. The new law comes after mounting pressure from environmental and food justice groups. Grocery stores can face fines over $80,000 dollars or two years in jail for violating the law. Some supermarkets were pouring bleach on food that was being put into dumpsters in order to dissuade the growing number of people who were taking the food. Some groups have been trying to get supermarkets to reduce their environmental impact by reclaiming still edible food from dumpsters. In the United States, 10 percent of food that is produced is discarded at the store level; 40 percent that
Brian Wiedenhoeft, partner 312.980.3322 brian.wiedenhoeft@plantemoran.com
is wasted during the entire farm to fork system in the U.S. however the biggest culprit in food waste appears to be done by consumers at individual households. According to the Washington Post, food waste has grown dramatically since the 1970’s. President Bill Clinton signed The Federal Bill Emerson Good Samaritan Food Donation Act into law, in 1996. The act made it so that grocery stores whom donated food in “good faith” were protected from criminal liability. The idea being that grocery stores would be far more encouraged to donate food items. With more than 45 million people in need of food in the United States, France may be sorting out the logistics of how to provide charity while not encumbering businesses with unnecessary legal hoopjumping. –Addicting Info.com
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Closing Sales Means Making Sense to Customers
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If you’re not closing, you’re not really selling. When people want to buy, they want an expert to say they’re right. Be that expert!
By John Graham It takes smart, highly competent salespeople to meet the challenges presented by today’s informed and savvy customers. Even so, there are many in sales who believe that success depends on a friendly smile, a gift for small talk, and a large dose of enthusiasm and optimism. Others might toss in a passion for selling, listening, the ability to close, and coming across as sincere. Yet, possessing a great attitude and excellent sales skills doesn’t guarantee success. Many salespeople who “do everything right” underperform. With so much focus on personal qualities and skills, the sales process doesn’t get the attention it deserves. It’s the process — the “sales experience” — that makes a huge difference to customers. More and more, it’s the process that engages them in ways that lead to closing sales. Here are elements of a customer-oriented sales process: 1. Play detective. When a customer asks, “What can you do for us?” too many salespeople instantly launch into a presentation about their company and how it solves problems for its customers. And that’s their mistake. “Right now, I don’t know, but I intend to explore your situation and determine the best way we can help” are the words that make the most sense to customers. They know that answers come from digging and finding what the customer may have missed or failed to recognize because they’re too close to the situation or are being pulled in other directions. Today’s customers are skeptics. They’ve learned from experience that many “solutions” are often overly simplistic, miss the mark, or are poorly conceived and fail to deliver on their promises. Customers recognize that the right solutions result from proper investigation. And that takes detective work. 2. Figure it out. Digging and gathering information is worthless unless it’s analyzed so the problem — the “pain,” if you will — emerges with clarity. Rarely, are “instant insights” accurate or complete, let along correct. It takes struggling to figure how the pieces fit together, and takes time and thought so a proposed solution makes sense to the customer. It’s exciting when salespeople get their arms around a problem. It can be something like an “ah-ha” experience. There’s a “rush” — an “I was born to sell” feeling. The tendency is to assume that once the problem is figured out, it’s the time to tell the story to the customer. Since salespeople rely on their
Food Industry News® July 2015
verbal skills to carry them through the selling process, they’re eager to share the good news with the customer. But, slow down. We’re not there yet. Something important is missing. 3. Write it down. As a professor at the University of Wyoming told his students,“If you can’t write it, you don’t know it.” These are strong words and easy to ignore, but absolutely correct. Writing clarifies ideas, hones arguments, exposes weaknesses, spots inconsistencies, and, most of all, makes clear what’s missing. It’s only then that you know what you’re talking about, and when you’re sure you will make sense to customers. 4. Win ‘em over. It’s now do-or-die. You’ve done your homework and built a solid case for getting the order. While all this is necessary, you’re still not ready to get in front of the customer to capture the order. To do so now would be like handing the sale to the competition. In other words, it’s time to “win ‘em over.” It’s based on investing in the customer — on committing your knowledge, experience, and creativity (and that of a sales team) on uncovering the need and developing the right solution. All of this focuses on one result: the customer saying, “This makes sense.” The customer sees beyond the proposed solution. It’s your “investment” that makes the difference. Winning is not simply providing all the right information and facts, or impressing a customer with the wonders of your product or service, the importance of your company, or even your impressive track record. It’s making the right investment that gives salespeople the extra edge. 5. Stick with it. Waiting to hear from a customer about your proposal can be so frustrating that it’s easy to blow the sale. Making the wrong move can put your efforts in jeopardy. Being too aggressive by following up too soon, too often, or asking when a decision will be made will undermine all your good work. It sends the message that underneath your professional demeanor, you’re just one of those salespeople no one wants around. Being patient is tough and most salespeople have trouble with it. It creates horrible anxiety. Selling is about making something happen. But let the competitors make the wrong move. Let customers know you’ll wait for their decision and you won’t bug them. Patience shows you’re confident and that you trust the customer. In selling, cutting corners is best left to the amateurs and those who think they can talk or manipulate their way to success. It takes the entire sales process for consistent positive results. John Graham of GrahamComm is a marketing and sales strategist-
consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Read more at at johnrgraham.com.
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ChefTec Meets Increased Demand for Event Management Services
With catered events up six percent, Culinary Software Services announced the launch of the new Event Management Module within ChefTec and CorTec Software. The new module can be utilized by full service catering operations as well as banquet and event facilities. The National Restaurant Association expects catering to be an $8.4 billion business this year in the U.S., up nearly 6 percent from a year ago. That revenue boost would make catering the fastest-growing segment among commercial eating and drinking places, according to the association’s 2015 forecast. As part of the increase in catering, more than three-quarters of those polled said more weddings were taking place in 2015 compared with 2014, a near reversal of the trend reported last year and nearly 30 percent said this year that they saw an increase in expenditures per event. “The Event Management Module was built to meet the growing needs of the catering and events industry,” said Brian Bennett, President of Culinary Software Services. “Events can now be managed from one easy-to-use module.” Some benefits of the new Event Management Module includes the ability to: • Generate a detailed quote and a final invoice • Create banquet event menus • Maximize product utilization • Cost staff as well as non-food items • Manage client and venue information See their ad on page 18
Chef Profile
Janet Flores Executive Chef Clock Tower Café Chicago Birthplace: Chicago First Foodservice Job: Kentucky Fried Chicken Favorite food: slow-roasted lamb in a rosemary-garlic-tymemint-herb butter sauce alongside roasted red wine, olive oil, rosemary roasted red potato and a petite fresh salad Awards/honors: Chicago Magazine best new pizza under Dba the Fishguy Market wellfleet 2013 customer service award for Wendy’s restaurant Memorable customers: Moto’s Chef Homaro Cantu, Lady Gaga at Lollapalooza and Mayor Rahm Emmanuel Worst part of job: Sacrificing your family time over your passion; deep loves run deep Most humorous kitchen mishap: Working at KFC. On my first day of my first job I was told to operate a huge potato mixer and I started it on the highest power level: Molten lava of potatoes flying everywhere at 25 miles per hour. My bosses were understanding. Favorite food to prepare: Fresh cobia. I live for seafood What part of the job gives the most pleasure: Happy customers If you couldn’t be a chef, what would you be and why: A surgical nurse, to heal; but a chef at home. I’d never stop cooking Best advice you ever got was: Never take it personally, learn all you can and practice daily what you learn Where do you like to vacation: San Juan, Puerto Rico What do you like about FIN: All the industry happenings, the chef profiles, feeling so in-trend. It is supportive of the industry.
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Italian Beef That Makes Chicago Proud Now your customers can offer Chicago-style Italian beef that’s been made using a process that we’ve perfected over decades. After 34 years of preparing Italian Beef for some of Chicago’s most successful chains, we are now offering USDA Choice Italian Beef products to food service operators and distributors. Joey’s Italian beef is slow-roasted USDA Choice beef with gravy made from beef and natural flavors. From Joey’s All-Natural whole roasts to hand-sliced products with gravy, Authentic Brands has an option that will do Chicago and you proud.
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Finalists for Chefs Taste Challenge Announced
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Food Industry News® July 2015
Soft serve and smoothies are liquid gold... If the equipment is the right pick. Spaceman USA’s 24 years of manufacturing experience offer patented freezing technology that is highly cost effective for lower electric and cooling costs and recovery time. They offer the lowest cost of ownership and ship from Boulder, Colorado and Austin, Texas. Frozen beverage machines are available in two barrel and single barrel models and ideal for slushies, smoothies, margaritas, shakes, frozen alcoholic and frozen coffee drinks; add a lighted display box for superb advertising. Their 17 models of Soft Servers can be used for ice cream, gelato, frozen yogurt, custard and sorbet; you can add air pumps or a hopper agitator to any model, too. Represented by DLT Sales, Inc. of Rolling Meadows, IL
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Craig Baker Local Eatery & Pub Indianapolis, Indiana
Joshua Galliano The Libertine Clayton, Missouri
Elise Wiggins Panzano Denver, Colorado
Matthew Farmer Apolline Restaurant New Orleans, Louisiana
Frank Brigtsen Brigtsen’s Restaurant New Orleans, Louisiana
Richard Jones Green Door Gourmet Nashville, Tennessee
Hari Pulapaka Rocky Durham Cress Restaurant Santa Fe Culinary Academy DeLand, Florida Santa Fe, New Mexico The finalists were revealed at a special event held May 20 at the Southern Food and Beverage Museum. The event featured a cooking demonstration by Chef Kevin Belton of New Orleans School of Cooking, and special appearance by Chef Sue Zemanick, Executive Chef of Gautreau’s. Both Chef Belton and Chef Zemanick will serve as judges for the August 7 competition. For the Chefs Taste Challenge, the ten chefs will compete to create the best dish that utilizes farm-fresh items from a pantry of seasonal ingredients. Items stocked in the pantry will be representative of ingredients that are in-season in regions across the country at the time of the competition. For more information, visit chefstastechallenge.com
Put Your Attitude to Work
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Food Industry News® July 2015
A Jerk is Born
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Manufacturers of Chicagoland’s Best Loved Pancake Flours and Syrups Red’s Natural Foods, the fastestgrowing brand in the frozen natural Mexican category, is going organic. Introducing the new *Organic Bean & Cheddar Burrito, a new high-protein, vegetarian option for consumers across the country. Just like all Red’s products, the Organic Bean & Cheddar Burrito is preservativefree and features custom-made tortillas and rBGH-free cheese. One 5oz. burrito is only 270 calories and has 10g of protein, making it the perfect on-the-go lunch, easy dinner or pre-workout snack.
july 09-16.indd 14
Pepsi Limon
PepsiCo is targeting Hispanic consumers with a new flavor featuring lime juice and real sugar. Pepsi Limon is available in 20 oz. bottles in California, Arizona, New Mexico, Texas and Chicago. – Adapted from FoodBev.com
Gas Savings Translate to More Saving
With gasoline prices down in recent months, Americans have a little extra money in their pockets. According to the CBS News website, it adds up to about $1,000 per household over the past year. And what are most people doing with it—buying lottery tickets, splurging on a new big-screen TV, or spending it elsewhere? No, actually a lot of us are saving it. A survey by Visa found that half of U.S. consumers are putting their extra dollars away, spurring a rise in the savings rate from 4.3 percent to 4.9 percent at the end of last year. Experts suggest this behavior may be prompted by still-fresh memories of the 2008 recession.
Dion Solano’s dreams of Jerk started as a craving for the pushcart cuisine he grew up with in Jamaica. Moving off the island of Jamaica in high school, Dion started making jerk sauce for his friends as a hobby. Cooking was a favorite past time for Dion, who had no intention of ever opening a restaurant. This passion and love of Jamaican food developed inside of Dion, and a jerk was born. As the Chicago food truck laws shifted during the summer of 2012 Dion saw his chance to cook the cuisine of Jamaica. With help from co-founder Brett Gough, together they began the process of building and licensing a food truck. In the spring of 2013 Jerk became the fi rst licensed mobile food preparer to cook on board with propane. The food truck gained a loyal following and bigger plans were made. Fast forward to 2015, and the two are preparing to open Modern Jerk, located on the corner of Chicago Avenue and Halsted Street in Chicago. Like the food truck, the restaurant will offer “modern jerk food with a twist. The menu will include slow smoked jerk brisket, jerk pork shoulder, Jerk mac and cheese and other unique items. All sauces and marinades will be made in house from scratch. Located adjacent to the space will be Café Blue, which is their coffee and breakfast concept complete with Jamaican Blue Mountain Coffee. The operation will open early June of 2015 at 811 W Chicago Avenue, Chicago.
6/11/15 11:07 AM
Food Industry News® July 2015
Family Ties Bring Long Life To Many Chicago Hot Dog Stands
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–When he’s not authoring a book or visiting hot dog stands, Bob Schwartz is EVP of Chicago’s own Vienna Beef Company
july 09-16.indd 15
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Social media a part of daily World ofis Online life, so what happens to the onRestaurant line content that you created once you die? If you are active Reviews
online you should consider creby Michael S. Juating a statement of how you lianelle, Quill.com would like your online identity Contributing Writer to be handled, like a social media When it comes to will. You should appoint somedining out, everyone’s one you trust as an online execua critic these days. tor. This person will be responWith the explosion sible for the closure of your email of crowd-sourcing readdresses, social media profiles, view sites like Yelp, and blogs after you are deceased.
Urban Spoon, Open Table and more, every Tom, Dick and armchair Gordon Ramsay is free to opine on the quality of service at their local gastropub, the tastiness ofInthe sauce at thewenew burger joint, and the special ever-changing landscape call the restaurant industry, the freshness of the fish at the gourmet restauthere are demographic differences in the way daily business goes about. rant that requires a reservation three months a sales rep that covers businesses located on both the north inAsadvance. and How south sides Chicago, nd thereviews needs of these are canofyou turnI fibad intocustomers positive similar in some areas, yet drastically different in others. Here are a experiences, avoid viral meltdowns and know few examples of these diff erences (I am basing my north side opinwhen to respond to the social media peanut ions on my experience in the white collar job community). gallery? Try these tips. The north side restaurants are located in premium rental areas How to Monitor Online Reviews where congestion and parking are at their maximum. However, dinthe different review out there, ing With space isall minimal. The price of that space sites is also at a premium. it can feel like a full-time job to keep track of The competition is fierce and generally more localized. To stand out thecompete feedback your establishment is getting. and with the surrounding businesses, owners require To the stay on top of your online rep without spreadtop brands, the freshest ingredients and their delivery schedules are demanding. ing yourself too thin, Leslie Hobbs of the San I recently attended a north side 20-year anniversarysuggests party for a Francisco, CA-based Reputation.com business up north. What I found interesting was the unusual ways hiring an external vendor. “It used to be that they prepared their foods. Th e ingredients manage were the besttheir moneyoncan companies could effectively buy and they were very unique in their menu off erings. After speakline presence,” she says. “That’s not the case ing to customers at the event, I realized to stay competitive and anymore—the sheer amount of data that comes survive in such an area that is concentrated with restaurants everyin through social media and online review spacwhere, they’d have to offer the best and be the best. esThmakes that impossible.” e south side restaurant locations are primarily populated by Of course, when you’re entrepreneur runblue collar communities whose focusan is on quality food at familyning aprices. small might have friendly Theestablishment, restaurant owner is fiyou ghting for thatnot customer’s the budget to outsource. But self-monitoring entertainment dollars. The mostdoes interesting south side owners is the amazing reviews havepart itsofadvantages. Erik Lars Mynetwork of “jobbers” they have that will run anywhere and pick up ers of Mystery any product. Th ey seem to know it all when it comes to off ering disBrewing in Hillcount ingredients toNC, the business owner. The blue collar community sborough, consists of meat and potatoes families looking for a great meal and favors the more a great atmosphere for their loved ones. They aren’t concerned with lo-fi approach, the style of mushroom they have on their burger or if there is an impreferring ported cheese onto theirinpasta. The south side is faced with migration with online reviews the same way a typitoteract the north or west, due to media coverage that continues to put cal customer might. “The best way to monitor some of the areas in a bad light. online reviews is with to become a member of have the I approach each client respect. I listen to their needs, sitebest and justin watch wellthem as their interest mind andyour I enjoyown beingpage part ofas helping create a successful business. Even though there are differences others on a regular basis. I prefer looking atdeit mographically, being a business on the north or south side has as a user to see how other users are consuminga common denominator, and whichhow is a trustworthy relationship the information your reviews lookwith in their sales rep. comparison to other businesses of your type.”
North Side Vs. South Side – One Sales Rep’s Observation
– Food views by Rep-X, a 22-year seasoned distributor/sales representative
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Food Industry News® July 2015
Top Trending Cuisine for 2015
NON-ALCOHOLIC BEVERAGES 1. Gourmet lemonade 2. Specialty iced tea 3. House-made soft drinks/ soda/pop 4. Organic coffee 5. Coconut water OTHER FOOD ITEMS/ 1. Farm/estate branded items 2. Artisan cheeses 3. Non-wheat flour 4. House-made/artisan pickles 5. Artisan/specialty bacon PREPARATION METHODS 1. Pickling 2. Fermenting 3. Fire roasting 4. Smoking 5. Sous vide PRODUCE 1. Locally grown produce 2. Heirloom apples 3. Unusual/uncommon herbs 4. Organic produce 5. Exotic fruits STARCHES/SIDE ITEMS 1. Non-wheat noodles/pasta 2. Ancient grains 3. Quinoa 4. Black/forbidden rice 5. Pickled vegetables ETHNIC FLAVORS & CUISINES 1. Ethnic fusion cuisine 2. Ethnic cuisine 3. Regional ethnic cuisine 4. Peruvian cuisine 5. Southeast Asian cuisine KIDS’ MEALS 1. Healthful kids’ meals 2. Whole grain items in kids’ meals 3. Fruit/vegetable kids’ side items 4. Kids’ entree salads 5. Oven-baked items in kids’ meals MAIN DISHES/CENTER OF THE PLATE 1. Locally sourced meats and seafood 2. New cuts of meat 3. Sustainable seafood 4. Non-traditional fish 5. Grass-fed beef
july 17-24.indd 17
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The ice experts at the global ice machine manufacturer Ice-O-Matic® say that, operators are sometimes unaware of just a couple of simple steps they can take to improve ice production during the hot summer months. Pre-Summer Maintenance: Dirty evaporators and condensers can decrease ice production. So thoroughly and properly cleaning the ice maker before the busier summer months may be necessary to maximize ice production during the hottest time of the year. According to Ice-O-Matic Field Support Manager Bob Bowyer; “Dust, debris and scale build-up, especially during peak summer months, can all result in poor-quality ice where cubes are smaller, irregularly shaped, or not produced quickly enough. These can quickly be resolved with a professional cleaning.” Machine Placement: Ice production can drop 2030% in a hot kitchen during the hot summer months. So it is important to keep the machine in a temperature-controlled environment with at least six inches of clearance on either side of the machine. It is also imperative to install ice makers in an area with proper ventilation and away from other equipment that gives off heat. Apex Beverage Equipment Distribution Group is the exclusive Illinois commercial distributor for IceO-Matic equipment, service parts and water filters. Call Ice Specialist Pat Grieshaber; see their ad for more information.
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Food Industry News® July 2015
Getting There: UNITED VACATIONS • United Airlines offers nonstop flights from O’Hare into Cancun. • Vacation packages provide options of air, hotel and transfers. You can even book the tours you plan to go on ahead of time. Cancun is located on the Yucatan Peninsula bordering the Caribbean Sea in the state of Quintana Roo, Mexico. The Hotel Zone in Cancun is shaped like the number 7; it is a long beachfront strip of hotels, restaurants and shops. There are chain hotels including the Fiesta Americana, Hard Rock, Hyatt, Intercontinental, Marriott, Ritz Carlton, RIU and Westin just to name a few. It’s all a matter of preference; options include boutique hotels, all-inclusive resorts, luxurious accommodations, family friendly hotels and adults only. My choice: JW MARRIOTT CANCUN RESORT & SPA The JW Marriott is the first JW resort in the Marriott and Renaissance Offshore Resorts portfolio. This prestigious resort is focused on satisfying the seasoned traveler who is looking for comfortable surroundings, with an emphasis on personalized service. Amenities include: spacious guest rooms and suites with balcony, world class spa, beachfront property with, 3 free form outdoor pools and jacuzzi, Club Level -1 with a semi-Olympic indoor pool, fitness center, two tennis courts and three restaurants. The Beach Walk Restaurant is ideal for lunch or a snack overlooking the beautiful white sand beach and turquoise waters. You can spend your entire stay hanging out at this resort. It is pure luxury! For more info visit- jwmarriottcancun.com. The JW Marriott is adjacent to the Marriott CasaMagna Cancun Resort connected by a pathway between their respective ballroom/convention areas. They have a fabulous Argentinian steakhouse restaurant called La Capilla on their property. Activities/Tours: Fishing, fly boarding, golf. Kayaking, jet skiing, parasailing, scuba diving, snorkeling, zip line Bonanza Jungle Horseback Riding – Transfer to Bonanza Ranch. Ride your horse in the jungle and on the beach Captain Hook Buffet Dinner Cruise – Cruise onboard the pirate ship complete with dinner, their live pirate show and music Chichen Itza and Tulum – Tour Mayan ruins Dolphin Encounter at Isla Mujeres – Educational interactive, up-close fun with dolphins while standing on a submerged platform throughout the program Jungle Tour – Drive your own sport boat with a friend through the mangroves and into crystal clear water where you will snorkel in the Great Mayan Reef It’s easy to get around in Cancun; the R-2 bus runs along the hotel strip. Bus fare is about $1.00 U.S. Isla Shopping Village is a very busy mall with lots of shopping and restaurants. The locals suggested we dine at Taco Tequila there which was a good choice; they had fantastic steak tacos. Yes, there’s a Wal-Mart and it’s adjacent to El Porton restaurant, offering superb breakfasts and great service. Nightlife includes Coco Bongo, one of their most popular clubs, where the action starts around 10:30 pm. For reservations and more info log on to unitedvacations.com or visitmexico.com
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Food Industry News® July 2015
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Food Industry News® July 2015
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What to Expect When You Check In
GatorChef FIN July 2015 Final.indd 1
Desserts are a money-maker! Always offer them!
Look for Your Best Opportunity to Thrive
6/8/2015 10:51:57 AM
Success depends on finding opportunity. You can’t wait for opportunities to come along—you’ve got to actively seek them out. Whatever your career goals, target your next step by considering these factors: ■ Job market. Does a labor shortage exist in your industry, or a related one? You may be able to take advantage of employers’ needs for qualified and reliable experts. ■ Growth. Are organizations expanding in your field? Find out what they’re investing in and how you can contribute. ■ Technology. Have new tools become available? If you can educate yourself on the latest tech, you may be in a position to help organizations put cutting-edge tech to work. ■ Customers. Are any of your customers (or vendors) experiencing difficulties related to your industry? Solving problems for them can help your organization and position you as a go-to person for complicated issues.
Whether you travel for business or vacation, the hotel you choose as your home away from home is important. Here are some of the top hotel trends in 2015, as collected in a survey by the American Hotel & Lodging Association: ■ TV. Eighty-four percent of hotels in the survey have highdefinition televisions in their rooms, and 96 percent feature flatscreen TVs. ■ Computers. Eightysix percent offer computers in their lobbies for free guest use. ■ Internet. Only 11 percent of hotels now charge guests for Internet access, down from 23 percent in 2012. ■ Environment. Sixty-four percent of hotels have a recycling program, and 93 percent have a linen/towel reuse program. ■ Breakfast. Eightytwo percent provide a complimentary breakfast to guests, and 74 percent say they offer healthy food options.
Wealth isn’t always measured in dollar signs. We each have time, talent and creativity, all of which can be powerful forces for positive change. Share your blessings in whatever form they come and to whatever level you have been blessed. —Jon M. Huntsman Sr.
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Food Industry News® July 2015
25 Years of Chicago Icons
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and they looked to George Parhas to help them reach their goal. Yianni, Tony and George have successfully achieved their goals. Yiannis (Yianni) Melidis, and AnPegasus Restaurant & Taverna is a tonios (Tony) Katsoulias Owners of staple in Chicago’s Greek Community Pegasus Restaurant & Taverna in – where you can find great food, atChicago’s Greektown neighborhood, mosphere, quality and service. and George Parhas, of the accounting Parhas & Associates of Palos Hills, firm Parhas & Associates, are both Il is a certified public accounting firm celebrating not only their 25th year specializing in the restaurant indusin business, but their 25th year of a try in the Chicagoland area. George business relationship. not only offers professional service, Pegasus, known for their quality Greek cuisine and Parhas & Associ- but personalized service as well, ates, the accounting firm that special- working with everyone on a one-onizes in accounting for the restaurant one basis. His goal is to make every industry, both opened their doors in small business successful. Congratulations to Yianni Melidis 1990. and Tony Katsoulias of Pegasus ResThese professionals in their field became not only business acquain- taurant & Taverna and George Parhas tances, but friends. Yianni and Tony of Parhas & Associates for 25 years Chicken Pot the food service industry in knew what they wanted to bring to Pieservicing Filling Chicago regarding Greek cuisine the Chicagoland area.
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in their system rose from Lots of real,tofresh 16.3 percent in 2007 20 bacon! OVEN-BAKED BEANS Slowly OVEN-BAKED, not canned percent in 2014, with mariTry All of Our Items Try JUST All of Our&Items Traffic Safety Administra- juana use by drivers climbHighways are safer than COMPLETE PRODUCT. HEAT SERVE. JUST LIKE HOMEMADE! QUALITY THAT PEOPLE REMEMBER. Call Now For Samples & Ordering Call tion’s Now ForLONGER Samples & Ordering Roadside Survey they’ve been in decades, but QUALITY INGREDIENTS. HOLD TIMES. of ing 50 percent. The good Information: Information: Alcohol and Drug Use by news is that the number that doesn’t mean everyone MULTIPLE APPLICATIONS FOR DELIS, BUFFETS--(AND MORE!). 800-510-3811 Drivers looked at data over of drivers with alcohol in is obeying the rules. While 800-510-3811 JUSTFOOD LIKE HOMEMADE! FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com 630-833-3000 www.captainkens.com their system has dropped a MARKETING 20-month SERVICES period from driving under the influence QUALITY THAT PEOPLE REMEMBER by 30 percent from the of alcohol is down, the in- more than 3,000 drivers inIf you have questions or need more information, please visit our web site at www.captainkens.com or contact your local food distributor representative or Captain Ken’s Foods at 651-298-0071. cidence of drug-related au- volved in car crashes and a 2007 Roadside Survey, and Money is seen as a great evil. But I’ve never tomotive use is on the rise. control group of 6,000 driv- by 80 percent since the first seen a pile of cash stab someone. — Jarod Kintz The National Highway ers who stayed safe on the NHTSA study in 1973. Homemade Style; Quality Ingredients UPC 39080. Packed frozen, 4/5-lb. boilable bags. Approx. cost per oz. $0.09-$0.11
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Food Industry News® July 2015
Looking For A new ProFit Center? this May Be More Profitable than Adding A Location!
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America’s Restaurants: Careers & Opportunity
n Half of all adults have worked in the restaurant industry at some point during their lives, and one in three got their first job experience in a restaurant. n Eight in 10 restaurant owners say their first job in the restaurant industry was an entry-level position. n Nine in 10 restaurant managers started in entry-level positions. n Nine in 10 restaurant employees say they are proud to work in the restaurant industry. n Seven in 10 restaurant workers say they plan to work in the restaurant industry until they retire. n Eight in 10 restaurant employees believe the restaurant industry is a place where people of all backgrounds can open their own business.
Gerhard’s® ELEGANT EUROPEAN DESSERTS Offering Chicagoland’s Finest Desserts
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• Nine in 10 consumers say they enjoy going to restaurants. • Half of consumers say restaurants are an essential part of their lifestyle. • Seven in 10 consumers say their favorite restaurant foods provide flavors they can’t easily duplicate at home. • Eight in 10 consumers say dining out with family and friends is a better use of their time than cooking and cleaning up. –NRA
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At right: When Natalie Sexton set out to establish a higher standard for Florida fresh-squeezed juices, it became an award-winning, healthy, authentic phenomena. Now 25 years older and commited to clean label juices, Natalie’s brand offers seasonal varieties unparelled in the current market. Natalie’s supports over 60 local and global charities and is commited to Florida growers and American jobs. It’s non-GMO, soy and gluten-free.
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ers of the d culinary 015 survey more infor-
ment
Food Industry News® July 2015
Food Trends 1. Locally sourced meats and seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kids’ meals 5. Natural ingredients/minimally processed food 6. New cuts of meat 7. Hyper-local sourcing 8. Sustainable seafood 9. Food waste reduction/management 10. Farm/estate branded items 11. Non-wheat noodles/pasta 12. Gluten-free cuisine 13. Ancient grains 14. Whole grain items in kids’ meals 15. Non-traditional fish 16. Ethnic-inspired breakfast items 17. Nutrition 18. House-made/artisan ice cream 19. Fruit/vegetable kids’ side items 20. Artisan cheeses
1
ALCOHOLIC BEVERAGES 1. Micro-distilled/artisan spirits 2. Locally produced beer/ wine/spirits 3. “New Make” whiskey 4. Food-beer pairings 5. House-brewed beer APPETIZERS 1. Vegetarian appetizers 2. House-cured meats/ charcuterie 3. Ethnic/street foodinspired appetizers 4. Seafood charcuterie 5. Amuse-bouche/ bite-size appetizers BREAKFAST/BRUNCH 1. Ethnic-inspired breakfast items 2. Traditional ethnic breakfast items 3. Egg white omelets/ sandwiches 4. Prix fixe brunches 5. Breakfast burritos
nRA’s Perennial Hits in 2015 1. barbecue 64% 2. Italian cuisine 63% 3. Fried chicken 62% 4. French toast 59% 5. Frying 57%
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How to Prepare A Press Release
6. oatmeal 56% 7. Comfort foods 56% 8. Fruit desserts 55% 9. Pulled pork 55% 10. Chicken wings 55%
SteAdy in top 20 Food trends Since 2009 Locally sourced items Healthful kids’ meals Environmental sustainability Gluten-free cuisine Sustainable seafood
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toP tRendS by CAtegoRy
Top 20
COCKTAILS/COCKTAIL INGREDIENTS 1. Onsite barrel-aged drinks 2. Regional signature cocktails 3. Culinary cocktails Restaurant.org/FoodTrends 4. Food-liquor/cocktail pairings 5. Edible cocktails CULINARY THEMES 1. Environmental sustainability 2. Natural ingredients/minimally processed food 3. Hyper-local sourcing 4. Food waste reduction/management 5. Gluten-free cuisine DESSERT 1. House-made/artisan ice cream 2. Bite-size/mini-desserts 3. Savory desserts 4. Hybrid desserts 5. Smoked dessert ingredients
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Nutrition New cuts of meat Non-traditional fish Fruit/vegetable sides in kids’ meals
Chef Profiles? Scan Here!
Food Industry News features brief interviews with chefs in every issue. To submit your own chef profile, visit our website or scan our QR code above!
Any stories that require too much effort to fix will probably be trashed. Make it easy for an editor to pick up your ball and run with it; spellcheck and follow these rules: n Write the headline in upper and lower case, not ALL CAPS. n Single spaces after a sentence. The old school use of two spaces is as dead as typing on an Underwood, and two spaces breaks an electronic column poorly. n Delete any reference to “our,” “we,” “I” and make references in the third person: “They,” “he,” “their.” n After the last line, have a direct contact for additional information. n Have photos available or attached – never imbedded–, and in two forms: 300 dpi for print, 75 dpi for web. n Think ahead. Print publications have deadlines for accepting material; allow 4-6 weeks for a periodical, 1 week for a newspaper, and 72 hours for web. n Structure it for cutting: Facts first, fluff second.
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Sho
Page 24
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See their ad in the 2015-2016 Pocket Buyers Guide
YOUR COMPLETE SOURCE FOR ■ Dishmachines ■ Soaps ■ Chemicals BEST PRICES – BEST SERVICE
How to Pull More Customers Into Your Restaurant
Social media and digital customer engagement are all the buzz now, but their effectiveness is often unclear. Many businesses would be well served by investing in a marketing tool that for decades has been proven to drive sales – illuminated signs. In fact the Small Business Administration (SBA) cites signs as the most effective, yet least expensive form of adverCertified PBE Company (Persons with disabilities) tising for small businesses. Make us part of your diversity program Why are illuminated signs so effective? Brightness, motion and change are the three elements that grab 24 HOUR Call for a Free the eye of prospective customers and draw them in. EMERGENCY Analysis of Las Vegas is an example of this on steroids. SERVICE your Warewash Just like in Vegas, illuminated signs target the Program most valuable prospective customers, those walking or driving by. These are the ones most likely to buy products and services from a business and most likely to become repeat customers. Neon signs have been used for over 100 years, but are declining in popularity due to safety concerns, maintenance hassles, and environmental issues. ■ Dish Machine Leasing and Chemicals Many municipalities are banning neon. LED tech■ Kitchen Equipment Repairs and Service nology is filling the void. One option is LED billboard-like signs. These ■ Refrigeration & HVAC Repairs typically allow a variety of images and video, though and Service many municipalities ban the use of video for traffic safety reasons. The cost of these signs varies widely ■ Factory Authorized Parts & Service and can be as much as $50,000. Regionally Ready To Serve You Another LED sign solution is SpellBrite (www. Contact Lillian DeLaurie, spellbrite.com), which looks like neon, but can be Key Account Manager 50% less expensive. With this click-together system you can create any message and change it any time. to Discuss Your Needs The cost of a SpellBrite sign is driven by its size. A sign with a few characters can be a hundred dollars or less, while a large one can be several hundred dollars. www.Leesfoodservice.com SpellBrite offers all three attention-grabbing elements: • Brightness – SpellBrite is as bright as neon. 58% of first-line supervisors/ • Motion – each sign row has eight animation opmanagers of food preparation tions: three speeds of flashing, three speeds of pulsand service workers in 2013 were women, 13% were black or African- ing, a mini-pulse, and static. • Change – since the SpellBrite characters are lightweight, durable and interchangeable, one can easily change ICE CREAM DISTRIBUTION & SUPPLIES messages anytime. Some just reposition their sign – a one row, Providing Quality Dairy Mix & Service for Over 25 Years two word sign can easily be made ■ Frozen Yogurt and Hard Pack Ice Cream into a two row sign. ■ Soft Serve, Shake, & Paleta ■ Toppings, Cones, & Packaging Every restaurant, no matter how SERVING CHICAGO, successful, must continually atNORTHWEST INDIANA, tract new customers to survive and ILLINOIS, & WISCONSIN thrive. Illuminated signs are an exNEW Cold Storage Facility located in Aurora off I-88 cellent tool for this Call for Samples:
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See Spellbrite’s ad on the back cover
Food Industry News® July 2015
Eli’s, Wright College Host Farmers Market June 18th - September 24th from 7:00 a.m. to 1:00 p.m. Enjoy fresh produce from local farmers, free continental breakfast, Eli’s fresh from the farmers market BBQ lunch on the lawn and weekly themed events Eli’s Cheesecake Company and campus neighbor, Wright College, will jointly host their 15th annual Farmers Market this summer every Thursday through September 24th from 7 am-1 pm in the Eli’s Cheesecake World, 6701 West Forest Preserve Drive in Chicago’s Dunning neighborhood. The market is the largest for Eli’s/Wright Market to date. Every Market Thursday, lunch is available al fresco when Eli’s chefs shop the market and set up their BBQ grills to cook hamburgers, carved sirloin steak sandwiches or smoke infused marketinspired Paella. Sandwich prices range from $5.00 to $7.50. 11 am-1 pm. Other participants include students from Vaughn High School and the Chicago High School for Agricultural Sciences, who bring produce and crafts from the farm on their school campus. Students from the Chicago High School for Agricultural Sciences also participate in a Summer Agricultural Entrepreneurship Program whereby they attend classes at Wright College on Thursday morning and then come to Eli’s Cheesecake for a speaker’s program that is open to the public. Days of the speaker’s program are June 25, July 2, July 9, and July 16 at 1 pm. Father’s Day Bike Ride June 21st - Ten mile recreational ride beginning at Eli’s Cheesecake World and explores the Portage Park, Wright College Community, and northwest side of Chicago neighborhoods. FREE Continental Breakfast for all participants at 8:45 am and a FREE T-Shirt (while supplies last). Bike ride will begin at 10 am. To register, contact Sharon at 773-308-7015 or smrowiec@elicheesecake. com, or fill out the form online at tinyurl.com/EliBikeRide. Registration required by June 19th. July 8-12th – Stop by Eli’s Cheesecake booth at the corner of Jackson and Columbus and enjoy from a cheesecake selection of Eli’s Original Plain (with strawberries), Turtle, Honey Mediterranean, Cookie Cheesecake Smoosh® and Chocolate Crunch Dipper®. July 11th – Watch Eli’s Executive Pastry Chef Laurel Boger demo our Original Plain Cheesecake at the “In the Kitchen with Mariano’s” Cooking Demonstration Stage at 11:30 am. FREE. July 11th – Join us at Buckingham Fountain in Grant Park, Chicago at 1 pm as we celebrate 35 years at The Taste of Chicago. Enjoy a FREE slice from the BIG 1,000 pound Eli’s Cheesecake (while supplies last). Eli’s Cheesecake Fest (a week-long celebration for National Cheesecake Day!) July 30th through August 2nd at Eli’s Cheesecake World July 30 – National Cheesecake Day. Enjoy a different flavor free cheesecake sample every hour. Meet & Greet with Eli’s Slice mascot & Eli’s Cheesecake Mobile as they make deliveries of FREE Eli’s Cheesecake slices downtown. Locations announced via twitter (follow us @ ElisCheesecake). Our Farmer’s Market will feature a special Artisan Vendor Fair from 8 am-1 pm. July 31 – Music & Cheesecake. Free Eli’s Cheesecake & Dessert Buffet. Music on the Patio, 3pm-5pm. Enjoy our DIY Dipper bar from 11 am-1 pm. August 1 – Customer Appreciation Day. Free Cheesecake Samples and Games. Play Cheesecake Bingo, Hula Hoop and more games perfect for the whole family, from 10 am-2 pm. August 2 – Classic Car Show benefitting New Horizon Center for the Developmentally Disabled. 10 am-3 pm. Lunch on the Grill available for purchase, 11 am-3 pm. Enjoy music from a Live DJ and take a photo with Eli’s Big Slice and the Eli’s Cheesecake Mobile.
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Food Industry News® July 2015
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Immersed: Authority-Packed Guide to Sous Vide Cooking
Whether you’re a professional chef or someone who simply wants to prepare tastier and more succulent meals at home, there’s now no more complete reference for helping you learn and develop sous vide cooking skills than Immersed — The Definitive Guide to Sous Vide Cooking ($39.95). Written by PolyScience President Philip Preston (the inventor of the Sous Vide Professional“) with contributions by Grant Achatz, Dave Arnold, Wylie Dufresne, Bruno Goussault, Johnny luzzini, Thomas Keller, Nick Kokonas, Matthias Merges, Nathan Myhrvold , Dr. O. Peter Snyder, and Chris Young, Immersed features more than 40 sous vide dishes that demonstrate just how easy it is to prepare tasty and innovative meat, seafood, fruit, vegetable, and egg-based dishes, as well as beverages, with little fear of failure. The comprehensive guide also includes detailed information on sous vide packaging as well as cooking times for various shapes and sizes of meats and seafood. (As an accompaniment to the new book, cooks can also download the PolyScience Sous Vide Toolbox App for iOS devices ‘ from the iTunes store.) Philip Preston is the inventor of culinary products such as the Sous Vide Professional“, Anti-Griddle”, The Smoking Gun”. He has appeared as a judge on Iron Chef America, served as a presenter for Next Iron Chef and been profiled in Food & Wine and Time. He is a winner of the Star Chefs Award for Technology (three times), the Food Network’s Tasty Technology Award, and the Madrid Fusion Technology Award.
Demand Down
Grazing .......................... -5% Natural sweeteners.......... -5% Mocktails ....................... -5% Bacon-flavored chocolate -5% Milkshakes ..................... -6% Hybrid desserts............... -8% House-made soft drinks.. -8% Nose-to-tail .................. -10% Kale salads .................... -10% Bruschetta .................... -10%
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For Samples and Ordering Information Call Andrew: 1-847-251-0477 ext 102 andrew@homersicecream.com www.homersicecream.com
Rising Prices: Across the past 5 years, operators have seen wholesale prices rise roughly 25%. 2015-2016 dairy prices will remain high. –NRA Forecast
BIG FLAVOR SMALL PRICES
Demand Up
Artisan ice cream ........... +6% Organic coffee ............... +6% Heirloom tomatoes ....... +6% Root vegetables .............. +7% Gelato ........................... +7% Grilled vegetables .......... +8% Brown-wild rice ............. +8% Grass-fed beef ................ +9% Ethnic condiments ........ +9% Doughnuts .................. +12%
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SINCE 1983
To discover why more buyers are switching to us, call now for free samples. Your accountant will thank you and so will your customers!
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Source: NRA 2015 Survey
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T VISI E TH
Food Industry News® July 2015
This month I am proud to be pictured with Bijana Evans, the founder and owner of Cvetic. Inc., a catering and event planning company. Her full service catering company specializes in authentic Serbian cuisine, appealing to the 239,000 Serbian people living in Chicagoland and others who have an appreciation for “Balkans” Eastern European cuisine. In addition to full service catering, the company plans to also offer pick up, delivery and carry out from its commercial kitchens located on Chicago’s Northwest Side. Kem Clark (L) is the founder of Wikkistix, a small, friendly and playful company with the wonderful task of producing a unique and amazing product to delight, inspire and entertain children, while bringing peace, quiet and joy to parents and grandparents. Wikkistix are a great alternative to crayons because they leave no mess, no marks on tables, they’re fun and they foster creativity. To make kids happy give them Wikkistix. Check out their ad on page 6 of this issue
Cary Miller Presents People Selling the Industry
Equipment & Supply Depot! • Many Brands to Choose From • Great Selection to Meet Your Needs • Equipment, Smallwares, Janitorials, Packaging • Dinnerware, Tabletop, Tables, Chairs, Booths • Layout Design, Planning, Installation, Delivery • Everything Except The Food • We Deliver What Other Depots Can’t!
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Offering Expert Service And All Of The Best Brands, Including
Michael Schultze (L) and Adan Flores are with Reckitt BenckiserProfessional, producers of the most trusted cleaning and sanitizing chemical brands in the world. The Reckitt Benckiser-Professional brands include Lysol, Easy Off and others. Consumers know and trust their brands. In fact, they now have a complete sanitizing program for foodservice. Ask your distributor rep for details, but don’t be fooled by house brands. There is only one Lysol brand. Save labor and time, and make your operation shine by using products from Reckitt Benckiser-Professional. Erin Arceo and Sean Stanley are with Eli’s Cheesecake, Chicago’s most renowned and famous cheesecake company. Eli’s has been baking up delicious cheesecakes and other desserts since 1980. They slow bake their cheesecakes in small batches, taking the time to allow ingredients to develop to their optimum flavors, which is the key to achieving Eli’s unique taste and texture. Eli’s prefers using regional ingredients from local farms and producers who share Eli’s commitment to quality. Support the local market by featuring Eli’s on your menu. Jon Holt (R) and Bernie Cook are with the Neil Jones Food Company. As a privately-owned, family-run, U.S. corporation, they are proud to offer traditional and organic tomato products and sauces, custom sauce blends, Northwest canned fruits, cranberry sauces and juice concentrates to meet the vast food product needs of their customers. The firms brands include San Benito, Old California, Earth Pure, Central Valley and others. If you are interested in trying their products, ask your distributor for samples.
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customerservice@ zepole.com • www.zepole.com Food and beverage sales in tableservice are expected to hit $219.7 billion in 2015, a 2.9% gain over 2014 sales volume of $213.5 billion. –NRA Forecast
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Brian Miller is the founder of Pretzilla, a locally based baker in Milwaukee specializing in all things pretzel. Since 1923, Miller Baking Company has been hand-crafting old world recipes. So it’s only fitting that they’ve taken a 12th-century invention -the pretzel- and turned it into the most delicious bun of our time. The company produces burger buns, sausage buns, mini buns, and bite size products. The Miller brand is distributed through many distributors in the Chicagoland market. If you are looking for new, contemporary breads, check out Pretzilla from Miller. May Van is with Sunshine Supply Company, a Chicago based packaging manufacturer. This firm offers a full line of carry out containers and sushi trays specifically for foodservice, carryout and retail applications. The firm operates its own plants in Asia and direct imports their products to save you money. And since the plants use the highest quality manufacturing practices, you can be assured that your packaging is safe and environmentally friendly. Check out Sunshine’s ad on page 12 of this issue.
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Food Industry News® July 2015
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Local News Taco Bell recently applied for a liquor license for a unit soon to open in Chicago. Naperville Ribfest will take place July 2nd through July 5th in Knoch Park in Naperville, Illinois. The 8th Annual Blackhawks Convention takes place July 17-19, Twenty years ago, former construc2015 at the Hilton Ho- tion worker Nick Sarillo opened the doors to Nick’s Pizza & Pub (http:// tel in Chicago and the www.nickspizzapub.com/) in ChiThe White Sox will also cago’s northwest suburb of Crystal be celebrating the 2005 Lake as a place for families to gather, World Championship Re- kids to play and parents to relax. Ten union Weekend on July successful years later, he opened the 17-19 against the reign- second Nick’s Pizza & Pub in nearby Elgin. With a strong dedication to ing AL Champion Royals. company culture, community and Founded in 2011, Isabelli his hardworking team, Nick turned Media Relations (IMR) is a Nick’s Pizza & Pub from a neighborChicago-based boutique hood pizza restaurant to a communiagency providing expert ty institution with a business model communication for the that most restaurants can only dream of replicating. Nick’s restaurants are travel, restaurant and now celebrating their milestone anlifestyle industry. The niversaries with promotions and Smoke Daddy at 1804 events for the community. W. Division St. in Chica2018. Slices of pizza are go, known for its Rhythm available at Park Place & Barbeque celebrates Café and feature delitheir 21st Anniversary cious thin crust, signathis year. Sunday, July ture sauce and fresh 12 — Chicago Cubs vs. ingredients. Last year, The Chicago White Sox at 37,500 slices of Aurelio’s Wrigley Field (insulated pizza were sold, providlunch bag presented by ing vital funds to support Vienna Beef to the first the free admission insti5,000 children 13 and untution. It takes $62,000 der). July 17 - 19, River per day to operate Lincoln North’s best restaurants, Park Zoo, which is one of Projected growth in restaumerchants and entertainthe nation’s last free aders are coming together mission zoos. West Fest rant-and-foodservice jobs, for one weekend for the on Chicago Ave. between 2015 to 2025 neighborhood showcase Arizona 23.8% Damen Ave. & Wood St., 1 of the year, the 14th anFlorida 22.4% Sat. & Sun. July 11th & 2 nual Taste of River North 12th, 2015. It is locally 3 Texas 2.0% (ToRN). Over 50,000 are planned and managed by 4 Georgia 21.1% Dairy Manufacturing anD Specialty DiStribution, incluDing expected to attend the the West Town Chamber 5 Utah 21.0% three day bash, which of Commerce and fea- 6 North Carolina 20.5% encompasses the picturtures local talent, food, Serving Operators, Distributors & Processors Since 1934 7 South Carolina 18.6% esque riverfront setting and drinks, etc. “WeDairy Gotta Alaska 16.1% Specialty Solutions8 of Ward Park and the Bingo,” theCustom hilarious in-Available Products 9 Colorado 15.7% surrounding streets. Auteractivecall dinner theaterproDuct liSt for our coMplete Alabama 15.3% relio’s Pizza has signed opens August 3rd at the 10 800-933-2500 Arkansas 14.7% a contract to remain the new Chicago instAntwhiP.Com Theater 11 official pizza provider of Oregon 14.7% Works, 1113 W. Belmont 12 Lincoln Park Zoo through Source: National Restaurant Association Ave. in Chicago.
Fastest Restaurant Largest Restaurant Workforces Number of restaurant and foodservice jobs in 2015 Job Growth 7 Illinois
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California 1,605,300 Texas 1,182,900 Florida 943,600 New York 796,000 Ohio 557,200 Pennsylvania 557,100
8 North Carolina 9 Georgia 10 Michigan 11 Virginia 12 Massachusetts
529,200 436,600 421,800 415,500 358,500 330.600
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Food Industry News® July 2015
National News
Courtesy Tips
2. Keep good eye con- spect to everyone, no After 40 frustrating tact. It shows respect, matter their age, gender, minutes waiting for ser- and that you’re listening. race, ethnicity, or finanvice, I left without a word. 3. Show the same re- cial position. Two staffers ignored me; and yes, I posted it. There are three simple rules to Teens Represent Shrinking Proportion of the Restaurant Workforce good service: Age group Composition of the restaurant workforce 1. Give a profession2007 2013 al and friendly image. When a customer arrives, 16 to 19 ..................20.9% ............ 16.5% immediately acknowl20 to 24 ..................21.4% ............ 24.4% edge their presence with a 25 to 34 ..................23.1% ............ 24.5% “good morning” or “good afternoon.” Include an 35 to 44 ..................16.1% ............ 14.7% extra pleasantry such as 45 to 54 ..................11.5% ............ 11.5% “How are you today?” If 55 to 64 ...................5.2% .............. 6.5% you know the customer’s 65 or older .................1.9% .............. 1.9% name, be sure to use it. Source: Bureau of Labor Statistics
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Riviera Casino closes its doors after 60 years on the Vegas Strip. The goal is to have it torn down by the end of the year and expand the Las Vegas convention center to the Strip. Breakfastarians unite! A small, but growing movement where the goal is to have breakfast anytime, especially for dinner is working to get its message out there. - Source: Chef, resgobreakfastarian.org taurateur and hotelier Charlie Palmer recently opened 110seat eatery Harvest Table, located at the Harvest Inn, a hotel in St. Helena, Calif., that he purchased in 2014. The restaurant features a state-ofthe-art kitchen, alfresco dining space and a farm-to-table menu designed to attract hotel guests and locals alike. - Source: Napa Valley Register A bill proposed in the House of Representatives would support a boom in craft distilleries and breweries across the U.S., dropping the existing tax rate for spirits from $13.50 per proof gallon to just $2.70, and then $9 per proof gallon after a distiller reaches 10,000 gallons produced. The Distillery Innovation and Excise Tax Reform Act, however, will not impact state and local liquor taxes. - Source: Chicago Clean labels— Sun-Times
Wholesome Goodness’ Marathon Mix is a safe energy snack that is low sodium, 6 grams of protein, kosher, and gluten/ MSG-free. Available now in over 6,000 locations and ready for your shelves as well.
Natural and non-GMO claims are key to appealing to the 93 million consumers who make up the millennial market, many of whom carefully read labels and focus on ingredients, said Irwin Simon, president and CEO of Hain Celestial Group. Simon said the demand for clean labels and wholesome ingredients is more likely to change the food and beverage market than the gluten-free trend. - FoodBusinessNews.net The Minneapolis Marriott Northwest was named “Hotel of the Year” for the Americas by Marriott International, continuing its strong run under the Marriott brand. This recognition is a crowning achievement in a turnaround that began nearly five years ago. Chicago comes in at No. 2 on the U-Haul Top 10 U.S. destination cities for 2014. These rankings reflect the top destinations of one-way U-Haul truck rentals for the past calendar year.
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Food Industry News® July 2015
Serrelli’s Famous Beef Always A Favorite When Patti Serrelli’s remodeled her family’s Italian grocery store and beef stand four years ago she had no idea what was to come. “After we remodeled and customers came in for our famous Italian Beef sandwiches I began hearing stories of second and third generation Serrelli customers telling me how our beef was always memorably served at family functions, parties, picnics and dinners. The stories are deeply moving and many customers have remarked that the first bite along with our aroma takes them back to the past” Serelli’s was started in 1944 as a small neighborhood grocery on the west side of Chicago, featuring Italian specialties. Every Saturday, they would cook family recipe Italian Beef for the employees, and slowly word spread and customers requested and ordered the beef to take home. Today the traditions continue. Serrelli’s is now located at 6454 W North Avenue in Chicago, and in addition to its retail grocery store the business also has a beef stand, butcher shop and USDA food processing plant where they make their famous Italian Beef which is sold wholesale to restaurants across the region. Serelli’s Beef Stand has become renowned for its freshly ground and prepared burgers, Italian Sausage. Family Recipe Meatballs and of course the Beef sandwiches. “One secret to our success is that we never freeze any of our meats. Everything is hand trimmed and processed fresh, and you can taste it” notes Patti Serrelli, the third generation owner. When we asked Patti what the future holds for Serrelli’s, she remarked that “maintaining our extremely high quality standards” is our mission to help insure that the business prospers for another four generations. Their ad appears on page 15
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Why Hand Trimmed Meats Are More Popular Now
Make It Messy Marcus Samuelson with Veronica Chambers $16.99; Random House; 224 pages Marketed as a YA title (Young Adult ages 12 and up), MESSY is how a boy from Ethiopia grew up internationally to become a cutting-edge star among chefs and restaurateurs. Marcus did it all by his early twenties, and the journey is wonderful reading for anyone, any age. Marcus Samuelson survived almost too many times, from adoption by a pair of Swedes to horrifying car accident that claimed a friend to how he flat-out asked major celebrities for a chance to prove how good he was. “If you hire me,” Samuelson would write, “I will make Aquavit one of the top ten restaurants in the city.” That city was New York, and this is a young reader’s version of his memoir, Yes Chef, that will serve as inspiration and a compelling summer read.
More wholesale buyers are choosing hand-trimmed meats as demand for top cuts is an industry hot pick for 2015 (per NRA›s 2015 Culinary Forecast). The difference between a good and a poor cut of meat falls on the skills of the butcher. Prior to starting New S.B.L., Inc in 2010, Lucy spent over two decades in the food service industry learning about food quality and noticed a trend of meat quality decreasing gradually with each year. Mechanization, she soon understood, was the major industry trend that was at the root of this issue-mechanically separated meats simply didn’t hold the same texture or quality as hand hewn cuts that were a standard of the past. With that in mind, Lucy set out to create a company that would be completely focused on hand cut and procured products. Starting with just two meat
Riverside Foods has the magic touch when you want tasty, creative and profitable extras for your bar or establishment. Their Trivers™ Half Naked™ Cheese curds are Wisconsin’s finest cheese treats. Trivers’ Half Naked White Cheddar Cheese Curds are creamy, milk white cheddar cheese curds lightly kissed with a crisp golden coating, covering just enough to have customers begging for more. Half Naked Hotties are made from natural white cheddar cheese curds are dusted in a light jalapeño breading with the perfect amount of heat. Try to keep your hand’s off of these hotties! Trivers’ Half Naked Yellow Cheddar Cheese Curds are lusciously smooth and deliciously gooey on the inside with golden cheddar cheese and hardly enough crisp buttery crumbs on the outside. It’s all from Riverside Foods of Two Rivers, Wisconsin, and some of the best and most profitable appetizers you can serve. Ask for them by name from your Greco or Battaglia salesman today. processors, New S.B.L., Inc began to re-introduce a product that had become so forgotten it was new. Focusing on Chicago alone, Lucy was quickly able to prove the value of New SBL’s proposition, and grow rapidly just 5 years later. At New SBL, the motto behind their products
guides their hiring decisions, and food procurement decisions, and the follow through they put into customer care and service. Food is about people at every stage, and it is at the heart of what makes their company a standout in the industry. Their ad appears on page 17
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Food Industry News® July 2015
Nuggets
‘Two elderly women are at a Catskill restaurant. One of them says, “Boy, the food at this place is just terrible.” The other one says, “Yeah I know. And such small portions.” –Woody Allen
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According to AAA, the website roadwiserx.com lets you understand how medications may affect your and your driving. Yoga continues to rise in popularity because it’s a low-impact activity that improves overall physical fitness. Tony Roma’s is a fullservice casual dining family restaurant with over 150 family restaurant locations on six continents. The average American eats and drinks 22 teaspoons of sugar a day. From Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs- that’s 818 hot dogs consumed every second and more than half of the dogs sold annually in the U.S. - National Hot Dog and Sausage Council More consumers are paying attention to the ingredients in their food, with 87% checking the Nutrition Facts panel at least sometimes, and 67% preferring cleaner labels with simpler ingredients, according to Packaged Facts. Illinois boasts the highest number of personalized license plates, more than any other state. Wisconsin produces more milk than any other state and is the dairy capital of the United States. Cape Cod Potato Chip Factory in Hyannis, Ma. has over 250,000 visitors annually for their factory tour. A ‘Puff the Magic Dragon’ theme restaurant
Here is a crazy idea that may work for you if your concept is BBQ, Mexican, South American or Southern Cuisine. You can totally change the feel and look of your dining room by placing cowboy boots under the table legs of your tables. Fun, festive and memorable!
will be opening this year, likely in Orlando, Florida. The concept will be headed up by Steve Schussler, who created The Rainforest Café, T-Rex and several other restaurant concepts. Bob’s Red Mill Natural Foods produces primarily whole grains that are ground with quartz millstones, which come from several 120 year old mills. Six Flags: Great America celebrates 40 seasons of thrills this summer. It is home to more than 80 rides, slides and attractions spread across 100 acres of land. When getting a passport for the first time, an adult passport book will run you $110. Noah’s Ark in the Wisconsin Dells is America’s largest water park located on 70 sprawling acres. More than 80% of consumers that experience a problem during a shopping trip will not contact the retailer about it. - LoyaltyOne Survey
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Breadcrumb App Watches Your Business Live
Breadcrumb Live, an iPhone app now gives restaurant owners a way to monitor the performance of their business in real time. With Breadcrumb Live, restaurant owners are provided with quick and easy access to important sales figures, guest and check counts and performance trends––24/7, right from the palm of their hand. “Breadcrumb’s mission is the same as it was from day one: create a reliable and affordable POS system for the modern restaurant. Our team has extensive hospitality industry experience, so we understand how important it is for business owners to always know what’s going on inside their restaurant,” said Breadcrumb Founder Seth Harris. “Breadcrumb Live provides them with the ability and freedom to do just that and gives them the peace of mind they need when they’re away.” Key features of Breadcrumb Live include: • Real-time Sales Data - View total net sales as well as top categories and average check size • Time and Trend Analysis - Spot performance trends by comparing weekover- week revenue, traffic, sales and customer trends • Detailed Analytics - Gain additional insight into the number of guests and checks, allowing you to make better informed decisions on staffing Seamless Access - No setup required. Use existing Breadcrumb login information to quickly access the app Mobile Optimization - Access important information needed to effectively monitor your restaurant through a simple, easy-to-use interface specifically designed and optimized for the iPhone.
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What You Need to Know About the Food Revolution of 2015
Has the message gotten through yet? We’re in the midst of a healthy food revolution that could mean significant changes for the industry. McDonalds, as usual, set the standard by establishing a policy to eliminate chicken with human antibiotics over the next two years. Later this year, McDonalds will offer milk from cows not treated with artificial growth hormones. Tyson said it will join the “no antibiotics” mantra by September of 2017. Chipotle declared GMOs off limits. Panera bread has promised to remove artificial additives like colors, flavors, sweeteners and preservatives. Dairy Queen has agreed to remove sugary sodas from its kid’s menu. Subway, Burger King, Wendy’s and Arby’s have made similar moves this year. A rising tide of consumer pressure from mothers, health and environmental activists pushing customers to read labels and demand to know where their food comes from is creating the most powerful movement possible. It’s grass roots, from the people. And there is one more disturbing finding driving these major changes. Cosumers seem to be bypassing traditional corporate brands for smaller, niche and private label competition. Campbell Soup has reorganized its entire company to shift the “center of gravity” from its troubled soup business. Is it troubled by the attacks on salt, sugar and fat in the media? Changing ingredients is one thing. Changing an image is more difficult. How could the darling of the American family, McDonalds, become the exact opposite among young mothers who vow never to let their children eat fast food? We shouldn’t ignore the healthy food revolution any longer. We’re in it. Bill Kurtis is Chairman and Founder of Tallgrass Beef Company, that raises and distributes grass-fed beef in the retail and food service sectors. For more information contact bkurtis@tallgrassbeef.com Tallgrass Products are now available through US Foods and Dutch Farms.
Illinois Lawmakers Approve Culinary and Hospitality Modernization Act
In a measure designed to capitalize on one of Illinois’ main economic engines, lawmakers in Springfield approved legislation that will help advance Illinois’ Culinary and Hospitality industry. SB398, or the Culinary and Hospitality Modernization Act, will not only help drive more sales taxes into municipal coffers but will create a better trained workforce in restaurants and bars across the state. The bill, sponsored by State Representative Sara Feigenholtz (D-Chicago) and State Senator Antonio Muñoz (D-Chicago), updates the Liquor Control Act to modernize Illinois’ robust culinary and hospitality industries by increasing training standards for industry workers and permits temporary price changes and other marketing tools, allowing the industry to grow and better compete with other regional markets. “A thriving restaurant and hospitality industry means a thriving economy in Illinois. People travel far and wide for great food and great experiences. That means more money spent on hotels and other ancillary businesses throughout our state. It just makes good financial sense to give these businesses the tools they need to succeed and better train employees in a major job sectors in Illinois,” said Rep. Feigenholtz. “I have witnessed the restaurant and hospitality industry help transform a city like Chicago into the world-wide tourism destination it is today, and I am proud to support the industry’s continued growth which helps build economies
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all over our great state,” said Sen. Muñoz. SB398 updates certain areas of Illinois’ 1934 Liquor Control Act while maintaining some of the act’s longstanding traditions: • Maintains home rule jurisdiction allowing local units of government to keep local control of alcohol related ordinances: • Maintains prohibition on 2 for 1 sale of alcoholic drinks. • Maintains prohibition on increasing the volume of alcohol in a drink without proportionally increasing the price. • Requires mandatory Beverage Alcohol Sellers and Servers Education and Training (BASSET) for all alcohol servers in Illinois. • Streamlines the process for hotels to manage and pursue a single liquor license on premises owned and operated by the hotel. • Defines and permits meal packages, entertainment packages, and party packages, including wristband deals. • Permits discounted drinks during a specified time period of the day, with stipulations on the following: 1. Drinks may not be discounted for more than 4 hours per day and not more than 15 hours per week. 2. Notice of the discount of alcohol drinks must be made publicly available 7 days prior to the specified time. 3. The drink may not be discounted between the hours of 10:00 p.m. and the licensed premise’s closing hour. 4. The price of alcoholic drinks must not be changed during the time that it is discounted.
Food Industry News® July 2015
AROUND CHICAGO With Valerie Miller CHOP SHOP 1st WARD
The Chop Shop is a butcher/deli/bar/restaurant with a 6,000 square foot event space behind it named the 1st Ward. “These three concepts meld nicely into one overall goal-to bring quality products, entertainment and service to an amazing part of Chicago” explains co-owner and creator Nick Moretti. Moretti, a Chicago native and commercial real estate developer, spent the last several years researching the best venue and partners for his butcher-meets-venue concept before closing on the space and partnering up with Mario Minelli Minelli’s Meats) and event veteran Matt Woodburn ( Sound Investment A/V). The team took the century- old 8,300 square foot building and converted it into a bi-level, 15,000 square foot space. Housed in a 100-year old former auto body shop, the Chop Shop boasts a façade with original brick and floor to ceiling windows. This is a unique place. On the first level they have a deli concept and specialty grocery offering homemade pasta sauces, oils, cheeses, salads, sandwiches, breads, craft beer and wine to go. A display case adjacent to the deli showcases all the freshly cut steaks & chops, roasts, sausages and meatballs available to go. It doesn’t get any fresher than this. Meats are butchered in house daily. They also have a bar area and seating on this floor. On the second level is “The Butcher’s Brothers dining room.” This is, a neat space with views of the Blue Line train going by right outside the window. It feels very” Chicago”. Adjacent to the dining room is a 60-seat patio. Executive Chef John Wayne Formica has traveled throughout Asia and has spent time cooking in Hong Kong, Vietnam and the Philippines. He previously worked at Sunda in Chicago. He has a very impressive resume and brings this to Chop Shop. His menu sources seasonal fare from local farms. I tried the Butcher’s Burger, a blend of prime cuts. Now I will let the secret out of one of the hottest burgers on my dining list; it was outstanding! They offer great cuts of meats at affordable prices. Another thing you have to try is one of the homemade pasta dishes. I had this new creation from Chef John using Italian Trofie pasta which is short thin twisted pasta with homemade sausage. The 1st Ward event space is adjacent to the Chop Shop. This space hosts an array of different events- from live performances, to private dinners, sporting events and ceremonies. They even have a Green Room for the performing artists. The doors on the main level open into the bar area. They can accommodate 10-400 guests. When you first walk in you get the feeling that this is a small deli but it is so much more. You will be shocked at how big this place is. The design and attention to detail is stellar. Chop Shop is located at 2033 W. North Ave. in Chicago. For more info log on to chopshopchi.com
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86% of adults in the U.S. equate the condition of a restaurant’s washrooms with the condition of the kitchen. More: 75% won’t return to a place with a filthy washroom. Lysol now has a Brand Equity Program that ensures any employee, regardless of English proficiency, can follow simple instructions and keep the place disinfected, and shiningly clean. Above: Lysol’s Restroom Cleaning Checklist, along with two of their reminder stickers. For how it all works, contact Reckitt Benckiser -Professional or your janitorial supplier.
Technology By The Numbers 34% of consumers say technology makes them dine out or order takeout or delivery more often. 37% of consumers say technology makes restaurant visits and ordering more complicated. 70% of smartphone users view restaurant menus on their phones at least a few times per year. 32% of smartphone users are willing to use an app to pay for meals instead of using cash or cards. 95% of consumers say good service is a key attribute for choosing a tableservice restaurant. 72% of consumers say ease of parking is a key attribute for choosing a limited-service restaurant. –NRA
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Grabbing a sugary soda and a greasy bag of potato chips might have been the easy pick-me-up for an afternoon slump in 2005, but thankfully in 2015 we’re conditioned to think twice about our choices. In an effort to create a healthier work environment, today’s options include a colorful variety of fruits, exotic teas and assortments of nuts. To help drive this new employee wellness movement, Vivreau has launched the Vi tap, The Vi tap is the first water system to offer still, sparkling and boiling water from the same spout providing workers with an overabundance of healthy beverage options. Vivreau is proudly featured in high-profile establishments such as The White House, Google, the Culinary Institute of America, Tumblr, Bank of America, YouTube and Verizon to name a few.
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NRA McCormick Place, Chicago 2015
Special thanks to Chicago Booth Co. for giving away copies of Food Industry News at the show
Continued on page 36
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A delicious finishing touch, transforming beverages into something special. Crunchy, colorful and bursting with flavor, Oregon cherries (winner of the 2015 FABI for innovation) require no refrigeration, and store at ambient temperature. Easy open with a notched tear strip for quick, clean release, they come 25 cherries per pouch with an amazing shelf life of 3 years. Pasteurized for food safety, they come in red Maraschinos with stems and Bordeux-style with stems. From Oregon Cherry Growers, Inc.
Better Food Choices
The food you eat can make a big difference to your health, especially in matters of the heart. You can keep your heart ticking to a ripe old age by adding these foods to your diet: l Tomatoes. A good source of vitamin C, vitamin A, potassium, and fiber, tomatoes also contain lycopene, an antioxidant that may help to lower bad cholesterol, keep blood vessels open, and lower the risk of heart disease. For best results, serve cooked tomatoes in stews, soups, and sauces. l Blueberries. Blueberries contain antioxidants called anthocyanins, which may reduce blood pressure by relaxing blood vessels. One cup has only 80 calories, and they add fiber and vitamin C to your daily diet. l Sardines. Like many other fish, sardines are high in omega-3 fatty acids, which lower the risk of heart disease. Sardines also tend to be lower in concentrations of mercury, and are packed with protein, calcium, and vitamin D. l Beans. A daily half-cup of beans—pinto beans, navy beans, garbanzo beans, and the like—may help to lower cholesterol. Beans also contain soluble fiber, minerals, plant-based protein, and antioxidants. l Nuts. Don’t go overboard—nuts are high in calories—but keep in mind that cashews, pistachios, almonds, and other nuts help to lower cholesterol and reduce heart disease risk among people who eat them two to four times a week.
Big Brands Try to Win Back Consumers About $18 billion in sales of consumer packaged goods moved from big brands to smaller companies between 2009 and 2014, according to Boston Consulting Group and IRI. Consumer demand for healthier, sustainably sourced food means brands have extra work to do. “We are seeing a clear shift into healthier foods like fresh fruit and vegetables, granola, honey and ready-made salads and away from stodgier options like frozen TV dinners, Jell-O, pudding, canned pastas, cereal and toaster pastries,” said Sanford C. Bernstein analyst Alexia Howard. – Adapted from Advertising Age
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The Trisaetum Tasting event, held at The Dawson and sponsored by wine distributor Zymology Wine Collective, invited journalists and prospective clients to taste wines cultivated at the Trisaetum Winery in Oregon. The winery is family-owned and produces an acclaimed collection of six varieties of Rieslings and 8 selections of Pinot Noir. The distributor, Zymology Wine Collective, works closely with many family-owned, passionate winemakers such as Trisaetum Winery, to bring the highest quality wine selections to clients in Illinois at extremely competitive prices. Event attendees were able to sample several Riesling and Pinot Noir selections, connect with Zymology Wine Collective owners, Kelsey Norcott and Demian Deschepper, and enjoy appetizers.
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NRA McCormick Place, Chicago 2015
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Beautiful Websites. Right Price.
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Age 18-34
41%
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39%
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e CommonTech Never use/ Don’t know
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f2014 restaurant technology compared toRestaurant two years agoNational Source: National Association,
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ciation, Source: National Restaurant Association, Family Casual Fine Association, Technology Innovations Consumer Survey, 2014 14 What’s Hot in 2015 chef survey
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Limited-service restaurant Tech Matters
Source: National Restaurant Association, National
Household Survey, 2014availability of Consumers who say the technology options is an important factor when choosing a restaurant 24%
All adults
29%
Looking for Local
33%
Quickservice
41%
28%customRestaurant operators who say their Age 35-44 ers are more interested in locally sourced 39% 20% ago items than they were two years Age 45-54 31%
2 Sustainable food items
Less5 Natural ingredients/ The likely minimally processed same food
Food Industry News® July 2015
houshold
Age 18-34
Looking for Local
Healthful kids’ meals 40%
10%
Children 25% TO PLACE YOUR AD, CALL 847-699-3300 12% under 18 in 32%
Use More Common
13%4
15%
Age 65+
40%
10%
Children under 18 in Less likely houshold likely
s in
31% 16% 18%
Age 55-64
16% 18%
Tableservice restaurant Source: National Restaurant Association, Technology Innovations Consumer Survey, 2014 Limited-service restaurant It’s where the business has gone: Consumer usage of
E
Age 45-54
31%
Age 55-64
Page 38
39% 20%
20%
Age 45-54
35% Y TRENDS Continued More
28%
Age 35-44
28%
Fast casual
16% 18%
Age 55-64 Age 65+ Children under 18 in houshold
85%
15% 10% 25% 32%
84%
87%
53%
66%
dining
Quickservice
Fast casual
Tableservice restaurant Family Casual Fine Limited-service restaurant
dining
dining
Source: National Restaurant Association, National Household Survey, 2014
Healthy Menu Expectations
take notice of healthful menu options MENU Consumers TRENDS All Age Age Age Age Men 18-34 35-44 45-54 55-64 Women Men Age Age Ageadults Age Women Age 18-34 35-44 45-54 55-64 65+ More healthy options available Restaurant operators who say their customcompared to two years ago 81% 84% 78% 79% 88% 82% 80% ers are more interested in locally sourced 88% 82% 80% 80% More likely 79% to visit a restaurant items than they were two years ago Gluten-free items that 1offers healthy options 76% 81% 69% 79% 75% 74% 72% 79% 75% 74% 72% 75% Order healthful options 2 more Sustainable foodatitems restaurants now than two 3 ago Locally sourced produce67% years 71% 63% 68% 67% 71% 66% 68% 67% sides 71% 4 National Fruit/vegetable inHousehold66% Source: Restaurant Association, National Survey, 2014 63%
5 MENU TRENDS Men Men
E
LIMITED-SERVICE
78%
meats and 69%
oduce
ustainability 63%
eals
Looking for Local
Age 65+ 80% 75%
63%
kids’ meals
5 Mini-desserts/dessert bites nts/ Founded in 1919, the National Restaurant Association is the leading business association restaurant industry. with the 85% 84% for the87% 53% Together 66% sed food Source:Restaurant National Restaurant Association, National Association Educational shared vision is to lead America’s restaurant and foodservice by ding business association for the restaurant industry.Foundation, Together our with the Family Casual Fine Quick- Fast elevating Menu Trends Survey, 2014 itsFood prosperity, prominence and participation, enhancing by the elevating quality of life for all we serve. The National Restaurant Association mission is hared vision is to leadand America’s restaurant and foodservice Association, dining dining service casual during the May to October 2014 period, Job openings in the restaurants-and-ac- dining
RISING JOB OPENINGS SIGNAL LABOR MARKET TIGHTENING
to we serve our members by advancing and protecting America’s restaurant ey ality of life for all serve. The National Restaurant Association mission is industry. For additional restaurant industry research beyond which represented the strongest pace of hircommodations sector averaged 619,000, the scope this report,restaurant visit Restaurant.org/Research. restaurant industry. For of additional industry research beyond
ing in more than six years. Both hiring and job openings trended upward during the last few years, as would be expected during an economic recovery. Age Agegrowth Agein the Age Ageof hospiHowever, number 18-34 35-44 45-54 accelerated 55-64 65+ tality job openings sharply in 2014, a development that was out of sync 79% 88% 82% 80%pace80% with the of hiring. estaurant The gap between monthly tions 76% 81% 69% 79% 75% 74% 72% 75% hires and job openings was options at much smaller than normal two in 2014. In fact, during the 67% 71% 63% 68% 67% 71% 66% 63% May to October 2014 peAssociation, National Household Survey, 2014 riod, the average gap be7 24 Hou Day tween the two indicators r Serv i c e the smallest it has National Restaurant Association is the leading business association for the restaurantwas industry. Together that with the been since the IOLTS data Association Educational Foundation, our shared vision is to lead America’s restaurant and foodservice by elevating series began in 2000. ence and participation, enhancing the quality of life for all we serve. The National Restaurant Association mission is trends don’t s by advancing and protecting America’s restaurant industry. For additional restaurant While industrythese research beyond ort, visit Restaurant.org/Research. necessarily indicate that the industry is careening toward a full-blown labor We recycle 100% of your grease trap waste shortage, the underlying 30 Years Experience • Family Owned & Operated fundamentals suggest that Food Industry Specialists • Free Estimates the labor market is likely tightening.
according to the Bureau of Labor Statistics’ and Labor Turnover (IOLTS) tice of healthful menu options program. AtAll the same time, the rate of hiring in the hospitality sector also was trending adults Women Men upward. Women Men Restaurants and lodging places filled an available average each month rs ago 81% of 722,000 84%positions78%
Expectations Job Openings
Grease Trap Pumping Odor Detection/Elimination Water Jetting
Free Estimates (888) 551-1998
july 36-40.indd 38
6/11/15 2:50 PM
Food Industry News® July 2015
Craft Cocktails: NRA’s Top Picks The new trend that made quite a buzz at this year’s National Restaurant Association Show was an emergence of craft cocktail mixers. As the craft beverage market exploded from beers to spirits, craft cocktails are the latest trend in both restaurants, bars and at home. The following companies are cited for being in the forefront of this movement, exhibiting new ways to create premium craft cocktails at the NRA Show: 1. Bungalow 23: FABI award-winning Bungalow 23 premium cocktail mixers are full of fresh fruit purees, real fruit juices and homemade extracts made from fresh cut herbs; each ingredient is hand-selected for optimal taste. Bungalow 23 uses real fruit instead of flavorings and concentrates creating a naturally balanced yet complex cocktail. Bungalow 23’s creative, all-natural flavors have a unique, but approachable taste profile. Their three flavors are Blueberry Lemon Drop, Pear Ginger Martini and Prickly Pear Margarita. 2. Fever-Tree Elderflower Tonic Water:
july 36-40.indd 39
www.foodindustrynews.com
Page 39
Artisan-crafted in glass bottles to ensure conut as well as the White and Vine, made premium freshness and high levels of car- with fresh-brewed white tea, pomegranate, bonation, Fever-Tree Hand-Picked Elder- lemon peel and watermelon. flower Tonic Water uses only the best natu5. DRY Soda: With a clean ingredient panel ral ingredients—handpicked elderflower and exotic flavors, DRY is a sparkling bevfrom the UK, real quinine from Africa, and erage worthy of premium mixology. Their pure cane sugar—making its refreshing flo- line of natural, lightly sweetened flavors inral flavor both light and subtle in character, cludes blood orange, lavender, rainier chera true standout among mixers. ry, juniper berry and ginger. 3. Monin: Monin’s line of fruit The Perfect Grab-And-Go Food for Chicagoland! purees are perfect for making a variety of cocktails, including PREMIUM, HANDCRAFTED, Burritos from Colorado’s BEST family owned Burrito Company. their two new flavors, coconut and watermelon. These highly concentrated, pre-sweetened purees are created with high quality fruit and natural ingreOffer your customers the natural, delicious line of Mame’s Burritos and watch them come back for more! dients. Fully cooked, ready for the microwave. 4. Owl’s Brew: Owl’s Brew Fantastic for: mixers are made with tea and Coffee Shops For samples Specialty Markets intended to be paired with a vaor to place an Collegiate Campuses order call riety of spirits including vodka, Hotels InstantWhip Stadiums tequila, rum, whiskey, gin and 1-800-933-2500 Delis & much more! Champagne. Flavors include the Great money maker & profit center! Coco-Lada, made with black tea, Distributor inquiries welcome! call Lisa 970-571-0014 chai spices, pineapple and co-
!
ow N l l a C
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TO PLACE YOUR AD, CALL 847-699-3300
Bob King Auctions
#1 In The Food Service Industry For 27 Years!
“Reshaping” Processing Plants to Reduce Risk of Listeria and other Contaminants
With news of more food processing facilities pulling product off the market and being temporarily 150 Corporate Dr, UNIT B, Elgin, IL 60123 847-363-2268 - WWW.BOBKINGAUCTIONS.COM shuttered due to potential contamination from Listeria MonocytoCheck Our Website genes, the issue of plant sanitation, For Upcoming Auctions as well as design and construction, Looking For New & Used Fixtures, Equipment or are at the forefront. At issue are Smallwares? Our Liquidation Center is food and meat processing plants Open Monday - Friday - 8:00 am - 4:00 pm - 847-458-0500 in aging industrial buildings with endless nooks and crannies, as well 10 Ways to Stay Organized as right angled construction. 1. Start each day with a game plan. Hang a calendar to make The fallout from a public recall note of activities and items that need to be done to prevent due to Listeria extends well beyond scheduling snafus and frantic phone calls for forgotten items. the lost revenue from an extended 2. Set an alarm clock or timer giving everyone a ten-minute shutdown and loss of inventory. Litigation, due to consumer illness warning before it’s time to leave to avoid jam-ups. and even death, as well as the dev3. Maximize storage space. Adhere damage-free Command astating impact to the brand’s repBroom Grippers in a closet to keep mops and dusters organized utation can literally put a processor 4. Create a drop zone for shoes, coats and outer-wear. out of business. 5. Start a ten-minute clean/vacuum/wash maintenance routine. Listeria is good at evading detec6. Set up a customized mail sorter station with labeled folders to tion. It can aerosolize or attach to keep all mail, receipts and other important documents organized. 7. Label everything. Use a label maker to assign a proper place to equipment and people, and will thrive in cold temperatures. As a put things during clean up. 8. Know what’s for dinner. Create a weekly meal planner to track result, it is difficult to control in the processing environment. To each night’s dinner, recipes and grocery needs so you can spend combat this pathogen, many faless time stressing over what to do for dinner and more time cilities rely on a robust sanitation enjoying meals with the family. program to prevent Listeria from 9. Dress without stress. Adhere Command Clothes Hangers in entering or contaminating the the laundry room or on each family member’s closet door for environment. In addition, many easy outfit planning every night so there are fewer decisions to processors engage in environmenmake in the morning. tal sampling programs to monitor 10. Donate away. Place sturdy shopping bags at each bedroom closet to serve as a donation bin for out-of-use clothes. Schedule the efficacy of those efforts. If any bacteria or contaminadrop-offs at local thrift shops or donation centers once they are tion is detected, called “testing full. For more organizing tips, visit Command.com.
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july 36-40.indd 40
Food Industry News® July 2015
hot,” it can result in an immediate shutdown. Shutting down a food processing plant that is running 24 hours a day, 7 days a week, can cost the processor millions in lost revenues. There is also the risk of fines by the USDA for repetitive violations. To address this issue, new patented techniques are being used to deliver a complete rehabilitation of the walls and ceilings, often during planned maintenance weekends. At the forefront is Archdale, NC based Fixxus Rehabilitation Systems, a company that performs this type of work for well-known Fortune 500 food processors. Through a patent process of precise surface preparation, retrofit design modifications, and a high tech food-grade protective polyurea coating and topcoat, Fixxus delivers a monolithic liner that eliminates all existing chips, seams, and gaps. Furthermore, the space is “reshaped” through this process so only smooth, curved lines remain to eliminate areas where water, dirt, grime or pathogens can accumulate. “We prep the surfaces and fill in all the joints, protrusions, and seams,” says Danny Cook, CEO of Fixxus. “Our goal is to deliver a monolithic system so that when
they wash down there’s nowhere for water to stand.” One of the key elements of the Fixxus process is application of an extremely fast curing, pure polyurea coating designed for use in food processing plants. Since the material is spray applied, it can be applied quickly by trained applicators and built up to any required thickness and shaped into the modified wall and ceiling design. According to Cook, polyurea is the only coating system available that can create a monolithic surface in the short time frame required to minimize plant downtime. Due to the aggressive nature of plant wash downs, a custom polyurea topcoat is required to complete the process. The final topcoat creates a very slick surface, making it difficult for standing water, dust, dirt, or bacteria to take hold. This keeps plant, or area, downtime to a minimum. “These plants typically have only 2 to 4 days to get the work done,” says Cook. For food processors in aging facilities this type of complete interior wall and ceiling rehabilitation – regardless of the surface or substrate and level of disrepair – may be the best way to break the cycle of constant deterioration and ongoing repair, while minimizing risk of pathogen-based product recalls.
6/11/15 2:50 PM
Food Industry News® July 2015 ACCOUNTANTS BDO (Formerly SS&G)........................................ 847-824-4006 Baker Tilly ........................................................... 312-729-8100 ACCOUNTING FIRMS Plante Moran.................................... Page 09..... 312-207-1040 ADVERTISING Food Industry News ............................................ 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 ARCHITECTS Dearborn Architects ............................................ 312-939-3838 Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ......... Page 33..... 312-787-4000 ATM MACHINES Meirtran ATM.................................... Page 06..... 800-382-5737 ATTORNEYS Scharf Banks Marmor ...................... Page 10..... 312-662-4897 The Jenkins Law Group ................... Page 33..... 312-726-0666 Dregerlaw............................................................ 312-322-0955 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................ Page 40..... 847-458-0500 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ....................... Page 18..... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935 BAKERS-WHOLESALE Gerhard’s European Desserts ......... Page 22..... 847-234-0023 Gonnella Baking Co ......................... Page 13..... 312-733-2020 IL Mulino di Valenzano Bakery ......... Page 25..... 773-934-1625 Eli’s Cheesecakes............................................... 773-736-3417 JR Dessert Bakery .............................................. 773-465-6733 Milano Baking ................................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist............. Page 18..... 815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech ........................................................... 847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech ........................................................... 847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago......................... Page 27..... 800-933-2500 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank................................................. 847-805-9520 BANNERS Universal Awnings & Signs ................................. 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC .......................................................... 773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS Chicago Booth ................................. Page 21..... 773-378-8400 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co............................. Page 35..... 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting................................................... 877-884-0277 BATCH FREEZERS Kool Technologies ............................ Page 16..... 630-483-2256 BEEF New S B L INC ................................. Page 17..... 773-376-8280 BEER DISTRIBUTORS Louis Glunz Beer ............................. Page 19..... 847-676-9500 Chicago Beverage Systems................................ 773-826-4100 BENEFITS-EMPLOYEE BenefitMall .......................................................... 630-320-1417 BEVERAGES Lifestyle Beverages............................................. 630-941-7000 BLOODY MARY MIX SuckerPunch Gourmet........................................ 312-560-2215 BOOTHS Chicago Booth ................................. Page 21..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................. Page 21..... 773-378-8400 BREAD & ROLLS Gonnella Baking Co ......................... Page 13..... 312-733-2020 IL Mulino di Valenzano Bakery ......... Page 25..... 773-934-1625 BURGLAR ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000
july 41-48.indd 41
DIRECTORY BURRITO’S-GOURMET Mame’s Burrito’s .............................. Page 21..... 303-722-7222 BUTTER-CLARIFIED Danish Maid Butter Co ..................... Page 08..... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..................... Page 08..... 773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now................................................... 312-335-9495 Prime Time Sports .............................................. 847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies ............................... 847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care..................... Page 16......847-827-1188 CASH & CARRY OUTLETS GFS Marketplace ................................................ 800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central ...................................... Page 22..... 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth ................................. Page 21..... 773-378-8400 Clear Chair Store ................................................ 773-253-4883 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 CHARCOAL Charcoal Supply Company ................................. 312-642-5538 CHEESE-WHOLESALE Wiscon Corporation ............................................ 708-450-0074 CHEESECAKES Eli’s Cheesecakes............................................... 773-736-3417 CHEMICALS Lee’s Chemical Solutions.................................... 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods........................ Page 21......800-510-3811 CHORIZO Quay Corp........................................ Page 33..... 847-676-4233 CIGARS Pacific Cigar Company .................... Page 31......630-972-1189 CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300 CLEANING PRODUCTS SuperClean ......................................................... 847-361-0289 CO-PACKERS T F Processors.................................................... 847-709-2600 COFFEE Farmer Brothers Coffee ...................................... 312-437-1818 COFFEE & TEA Chicago Coffees & Teas ..................................... 773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ..................................... 773-252-7000 COFFEE ROASTERS Tec Foods ........................................ Page 14..... 773-638-5310 Passion House Coffee Roasters ......................... 312-733-3998 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ..................................... 773-252-7000 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ....................... Page 22..... 800-767-5352 CONSTRUCTION-RESTAURANTS Chicago Builders & Contractors ....... Page 08..... 773-529-6000 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CORNED BEEF-FRESH Vienna Beef ..................................... Page 27..... 773-278-7800 EX-Cel Corned Beef ........................................... 312-666-2535 CORPORATE GIFTS Vienna Beef ..................................... Page 27..... 773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises ................................................ 708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago......................... Page 27..... 800-933-2500 Quay Corp........................................ Page 33..... 847-676-4233 DECOR & DESIGN Zap Props ........................................ Page 10..... 773-376-2278 DELIVERY-VEHICLES DCI Central ...................................... Page 22..... 800-468-7478 DESSERTS Gerhard’s European Desserts ......... Page 22..... 847-234-0023 Algelato Chicago ................................................. 847-455-5355 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECTV Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation .............................................. 630-543-3666 Lee’s Chemical Solutions.................................... 844-550-5337 DISTRIBUTOR SALES REPS Jeff Goworowski................................................... 312-738-1111
DUCT CLEANING Enviromatic Corp of America ........... Page 35..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 19..... 847-381-0448 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ........................................ 847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS.......................................................... 770-883-7441 ETHNIC FOODS Kikkoman Sales USA .......................................... 630-954-1244 FACILITY MAINTENANCE CLM Midwest ...................................................... 708-456-7777 FAUCETS Faucet Shoppe The ......................... Page 04..... 773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .......................................... 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Fox Valley Fire & Safety...................................... 847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care..................... Page 16......847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ................................................ 847-651-9699 FOOD BROKERS Lazza Food Service Brokerage........................... 847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods ......................... Page 30..... 312-421-6100 Devanco Foods ................................ Page 04..... 847-228-7070 Tec Foods Inc................................... Page 14..... 773-638-5310 Anichini Brothers ................................................. 312-644-8004 Artisan Specialty Foods ...................................... 708-762-5238 Kingdom Farms................................................... 312-226-4456 Kronos Foods...................................................... 800-621-0099 Market Produce................................................... 312-666-3106 FOOD EQUIPMENT Bob King Auctions ............................ Page 40..... 847-458-0500 Gold Medal Products ....................... Page 22..... 800-767-5352 FOOD PRODUCTS Mame’s Burrito’s .............................. Page 21..... 303-722-7222 Tec Foods Inc................................... Page 14..... 773-638-5310 GFS Marketplace ................................................ 800-968-6361 Grecian Delight ................................................... 847-364-1010 Riverside Foods ...................................................800-678-4511 FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................ Page 21......800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS.......................................................... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS.......................................................... 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............. Page 18..... 815-712-7707 March Quality Used & New Equip.... Page 15..... 800-210-5895 Thunderbird Food Machinery ........... Page 25..... 866-451-1668 Zepole Restaurant Supply ............... Page 26..... 630-783-1239 Losurdo Inc ......................................................... 630-833-2828 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical......... Page 19..... 847-381-0448 Bake Tech ........................................................... 847-357-9303 CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co............................. Page 35..... 708-233-0808 GFS Marketplace ................................................ 800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 08..... 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ....................... 312-829-4040
Page 41 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Palazzolo’s Artisan Dairy ................. Page 14... 800-4GE-LATO Algelato Chicago ................................................. 847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................ Page 16..... 630-483-2256 Palazzolo’s Artisan Dairy ................. Page 14... 800-4GE-LATO GIARDINERA Natali Brand ........................................................ 847-668-6590 V Formusa Company .......................................... 312-421-0485 GIARDINIERA E Formella & Sons .............................................. 630-873-3208 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 19..... 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ...................................... 708-762-5238 Market Produce................................................... 312-666-3106 Viola Imports ....................................................... 847-690-0790 GREASE REMOVAL SERVICE Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental........................ Page 38..... 888-551-1998 Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ........... Page 35..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Kronos Foods...................................................... 800-621-0099 Olympia Foods .................................................... 773-735-2250 GYROS Devanco Foods ................................ Page 04..... 847-228-7070 Kronos Foods...................................................... 800-621-0099 Olympia Foods .................................................... 773-735-2250 H/R-HUMAN RESOURCE SERVICES BenefitMall .......................................................... 630-320-1417 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................ Page 04..... 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ......................... Page 03..... 773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical......... Page 19..... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ........... Page 35..... 847-729-8000 Automated Cleaning (Foster & Son) .................. 708-233-9505 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................. 312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................................. 800-393-8287 Henrichsen Fire & Safety Equip .......................... 800-373-9714 HOT DOGS Vienna Beef ..................................... Page 27..... 773-278-7800 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 ICE CREAM Chocolate Shoppe Ice Cream .......... Page 20..... 608-221-8640 Fox Valley Farms ............................. Page 24..... 630-231-3005 Homer’s Gourmet Ice Cream ........... Page 25..... 847-251-0477 Instantwhip Chicago......................... Page 27..... 800-933-2500 Palazzolo’s Artisan Dairy ................. Page 14... 800-4GE-LATO Algelato Chicago ................................................. 847-455-5355 Nestle Ice Cream Company ................................ 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................ Page 16..... 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ..................................... 708-447-4100 ICE MACHINES Apex Beverage Company ................ Page 17....877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ..................... Page 23..... 312-733-3900 Mechanical 24 ..................................................... 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical......... Page 19..... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Heil & Kay Insurance Agency........... Page 12..... 847-259-1421 Jos Cacciatore & Company ............. Page 29..... 312-259-8200 Northern Illinois Insurance ............... Page 19..... 815-226-9353 Caro Insurance Services..................................... 708-745-5031 Clermont Specialty Managers ............................. 800-504-7012 Concklin Insurance Agency................................. 630-268-1600 ISU Northwest Insurance Services ..................... 888-366-3467 Society Insurance ............................................... 888-576-2438 The Horton Group ............................................... 312-917-8610
6/11/15 10:31 AM
Page 42 INSURANCE SERVICES Northern Illinois Insurance ............... Page 19..... 815-226-9353 Clermont Specialty Managers ............................. 800-504-7012 Farmers Insurance-Mark Holihan ....................... 847-823-6800 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............. Page 29..... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 INTERNET ACCESS All Internet Now................................................... 312-335-9495 INTERNET ADVERTISING Food Industry News ............................................ 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ........................................... 773-454-1300 ITALIAN BEEF Authentic Brands.............................. Page 11..... 708-749-5430 Bari Beef .......................................... Page 06..... 847-305-0056 Devanco Foods ................................ Page 04..... 847-228-7070 Serrelli’s Foods ................................ Page 15....877-385-BEEF Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 630-873-3208 Natali Brand ........................................................ 847-668-6590 ITALIAN SAUSAGE Devanco Foods ................................ Page 04..... 847-228-7070 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co............................. Page 35..... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KID’S ACTIVITIES WikkiStix .......................................... Page 06..... 800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ........... Page 35..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ......................... Page 03..... 773-890-5100 LANDSCAPING CLM Midwest ...................................................... 708-456-7777 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 Party Linens by DeNormandie ............................ 773-731-9281 Valley Linen Supply............................................. 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ............... Page 19..... 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies ............................... 847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MAILING LISTS Foodservice Database Company..... Page 08..... 773-745-9400 MANUFACTURERS REPRESENTATIVES Pro Line Distribution............................................ 630-495-9896 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266 MEAT-WHOLESALE Allen Brothers 1893 ......................... Page 03..... 773-890-5100 Devanco Foods ................................ Page 04..... 847-228-7070 Anichini Brothers ................................................. 312-644-8004 Buedel Fine Meats & Provisions ......................... 708-496-3500 Kingdom Farms................................................... 312-226-4456 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Bari Beef .......................................... Page 06..... 847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MICRO BEERS Chicago Beverage Systems................................ 773-826-4100 MILK Instantwhip Chicago......................... Page 27..... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ....................... Page 22..... 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OIL & SHORTENING Columbus Vegetable Oils................. Page 02..... 773-265-6500 OIL FILTRATION DEVICES Vito AG ................................................................ 847-859-0398
july 41-48.indd 42
TO PLACE CLASSIFIEDS, CALL 847-699-3300 OILS & FATS-COOKING Columbus Vegetable Oils................. Page 02..... 773-265-6500 OILS & VINEGAR Pastorelli Foods ............................... Page 31..800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................. Page 02..... 773-265-6500 Salad Oils International Corp .............................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils................. Page 02..... 773-265-6500 Salad Oils international Corp .............................. 773-261-0500 ORGANIC FOODS Pastorelli Foods ............................... Page 31..800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 19..... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PACKAGING Sunshine Supply Company.............. Page 12..... 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc................................... Page 14..... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................. Page 35..... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................. Page 35..... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............................ 773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free ................................................847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 22..... 847-234-0023 PATIO HEATERS TNG Industries .....................................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll... Page 23..... 630-366-2600 BenefitMall .......................................................... 630-320-1417 PEANUTS Mellos Snacks .................................. Page 06......773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .............................................. 800-332-7805 Presto X Pest Control ......................................... 888-627-5772 PHONE & VOIP SERVICES All Internet Now................................................... 312-335-9495 PHONE SYSTEMS Keyth Security Technologies ............................... 847-433-0000 PICKLES SuckerPunch Gourmet........................................ 312-560-2215 PICKLES & RELISH Vienna Beef ..................................... Page 27..... 773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ......................... 708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................. 312-644-8004 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SERVICES Drip Drop Plumbing..............................................630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 04..... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 Western Business Systems ................................ 773-878-7200 POINT OF SALE SYSTEMS Alpha POS Services ........................................... 630-690-2870 Retail Control Solutions ...................................... 630-521-9900 Schmaus Cash Register & POS ......................... 847-675-6066 Western Business Systems ................................ 773-878-7200 POLISH SAUSAGE Harczak Sausage Company ............................... 773-631-8400 POPCORN Mellos Snacks .................................. Page 06......773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ....................... Page 22..... 800-767-5352 POULTRY Kingdom Farms................................................... 312-226-4456 POULTRY-FRESH New S B L INC ................................. Page 17..... 773-376-8280 PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors.................................................... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-WHOLESALE Market Produce................................................... 312-666-3106 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................. Page 21..... 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774
Food Industry News® July 2015
REFRIGERATION EQUIP SERVICE & REPAIR Lee’s Foodservice Parts & Repair ... Page 24......800-728-1102 Mackay Heating & Mechanical......... Page 19..... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 CSI - Coker Service Inc ...................................... 888-908-5600 Mechanical 24 ..................................................... 847-987-9738 REFRIGERATION EQUIPMENT Pro Line Distribution............................................ 630-495-9896 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 08..... 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................ Page 08..... 630-879-3131 Gatorchef.com ................................. Page 20...888-94G-ATOR Olympic Store Fixtures..................... Page 28..... 773-585-3755 Ramar Supply Co............................. Page 35..... 708-233-0808 Zepole Restaurant Supply ............... Page 26..... 630-783-1239 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Lee’s Foodservice Parts & Repair ... Page 24......800-728-1102 Mackay Heating & Mechanical......... Page 19..... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................ Page 40..... 847-458-0500 March Quality Used & New Equip.... Page 15..... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..........................708-361-1150 Kudan Group Inc ................................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328 Pontarelli & Company ......................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS La Scarola Restaurant ..................... Page 15..... 312-243-1740 Pita Inn Restaurants ............................................847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................. Page 02..... 773-265-6500 Tec Foods Inc................................... Page 14..... 773-638-5310 SANITATION CLASSES & CERTIFICATION A + Food Training............................. Page 16..... 708-349-4916 SANITATION TRAINING Illinois Restaurant Association ......... Page 33..... 312-787-4000 Food Industry Training ........................................ 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports .............................................. 847-637-3500 SAUSAGE Vienna Beef ..................................... Page 27..... 773-278-7800 Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 SBA LOANS Ridgestone Bank................................................. 847-805-9520 SCALES Berkel Midwest.................................................... 800-921-9151 SEATING Clear Chair Store ................................................ 773-253-4883 Waco Manufacturing ........................................... 312-733-0054 SEATING REPAIRS Express Seating .................................................. 630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies ............................... 847-433-0000 SECURITY SYSTEMS Keyth Security Technologies ............................... 847-433-0000 SEWER(MAINT)-RODDING & JETTING Tierra Environmental........................ Page 38..... 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils................. Page 02..... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................... Page 20..... 888-774-6270 SIGNS SpellBrite LED Signs........................ Page 48..... 312-575-9620 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SNOW-PLOWING CLM Midwest ...................................................... 708-456-7777 SOAPS & DETERGENTS Lee’s Chemical Solutions.................................... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social................................ Page 37..... 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................ Page 16..... 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services .............. Page 18..... 800-447-1466
SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS.......................................................... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS.......................................................... 770-883-7441 SOUPS Vienna Beef ..................................... Page 27..... 773-278-7800 SPA King Spa & Sauna............................................... 847-972-2540 SPECIALTY FOODS GraceKennedy Foods ...................... Page 05......305-884-1100 SPICE BLENDS Famar Flavors .................................. Page 12..... 708-926-2951 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ......................... Page 03..... 773-890-5100 STEAM CLEANING Olympia Maintenance ......................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............. Page 18..... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.................................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................. Page 21..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 TAMALES Supreme Frozen Products .................................. 773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ....................................................... 630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ....................................................... 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ............................... Page 31..800-SOS-AUCY Neil Jones Food Company.................................. 800-543-4356 TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300 TRUCK GRAPHICS American Graphics .......................... Page 20..... 888-774-6270 TRUCK-REFRIGERATED DCI Central ...................................... Page 22..... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................... Page 22..... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .......................... Page 04..... 708-352-5551 M & K Truck Centers ........................ Page 17..... 708-638-5827 TV SALES, SERVICE & INSTALLATION Prime Time Sports .............................................. 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply............................................. 630-897-4474 Zee’s Apparel ...................................................... 773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care..................... Page 16......847-827-1188 VEAL Allen Brothers 1893 ......................... Page 03..... 773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ........... Page 35..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 VERTICAL BROILERS XL Manufacturing ................................................ 773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ............................... 847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 19..... 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................ Page 08..... 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions.................................... 844-550-5337 WATER JETTING Drip Drop Plumbing..............................................630-412-1179 WATER-MINERAL Eagle Distributors............................. Page 09..... 773-775-5777 WEBSITE DESIGN Americaneagle.com ......................... Page 39..... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...... Page 12..... 630-930-9516 WHIPPED CREAM Instantwhip Chicago......................... Page 27..... 800-933-2500 WILD GAME Allen Brothers 1893 ......................... Page 03..... 773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care..................... Page 16......847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ............... Page 19..... 815-226-9353 Farmers Insurance-Mark Holihan ....................... 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................ Page 16..... 630-483-2256
6/11/15 10:31 AM
Food Industry News® July 2015
Page 43
CLASSIFIEDS
FOOD INDUSTRY NEWS CLASSIFIED RATES
2” x 2” _________________ $50 4” x 2” __________________ $100 6” x 2” __________________ $150 4” x 4” __________________ $200 4” x 5” __________________ $250 4” x 6” __________________ $297
Call today: 847-699-3300
Your listing will be seen by qualified readers and motivated buyers every month, in print and online
4” x 8” __________________ $397 4” x 10” _________________ $497 10” x 6” _________________ $662 FULL PAGE ______________ call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
Nick Di Brizzi 888-317-7721
NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.
BENSENVILLE ON IRVING PARK ROAD National Tenant Location Corner, turn key free standing fast food rest. with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF
JOLIET - WILL COUNTY
MONTCLARE - BELMONT & HARLEM
NEW - BERWYN
2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.
5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $399,000 WILL COUNTY - BOLINGBROOK Major Intersection Free standing fast food restaurant w/ drivethru on outlot of major shopping center. Building size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15. Available For Sale.
NORTHWEST SUBURBS - O’HARE
National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $279,000 Bank Owned.
CHICAGO NORTH EDGEWATER LIQUOR STORE Real $$$ Maker; always busy, never empty 1,700 SF. Established since 1986. Cash flow $12,000 per month; rent $1,050 per month. Selling business, fixtures & equipment. Call for more information.
SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago. Real $$$ Maker. Owner retiring. Selling business only. Call for more information. NE SUBURBS, NORTH SHORE, EVANSTON BY NORTHWESTERN UNIVERSITY Turn key 1,500 SF fine dining restaurant Rent $2,800 per month, Gross Lease Business only $79,500
NW SUBURBS, GLENVIEW Turn key, fully equipped 1,500 SF restaurantbeautifully built out 3 years ago. Located in a very famous shopping center. Gross lease at $2,600 per month. Selling fixtures & equipment. Call for more information.
MEMBER: CRBA
Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500 NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept. LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot. Available For Sale NEW: SOUTHWEST SUBURBS Oak Forest (147th & Central) Turn-key 1,250 SF Carryout/Delivery restaurant Build out as pizzeria with black iron or any other food concept. Located in strip center next to 7-Eleven. $1,700 a month gross lease
SOUTHWEST SUBURBS-WILL COUNTY
Turn-key, successful family owned established 30 years. Owner retiring-free standing 2,100 SF bldg. seats 34 inside & 20 outside. 39,063 SF lot parks 40 on busy four lane road. Token operated batting cages/Real $$$ maker. For Real Estate and business $550,000. FIN ad 1440 N 8th St.ai 4/9/2015 1:16:59 PM
FIN ad 203 S 4th St.ai 4/9/2015 1:30:13 PM
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
Swanson’s Beverly Ritz Catering and Deli
PEKIN
DUNLAP
1440 N. 8th Street
203 S. 4th Street
For Sale
For Sale C
M
Y
CM
Thriving business since 1959 complete with full kitchen, walk in coolers, display cases, service stations, seating for 22 plus basement storage and 2nd floor 2 bedroom apartment. True “Turn Key” Opportunity! MY
CY
CMY
K
Restaurant / Bar Building
For More Information Contact:
Excellent restaurant and bar currently operating as Doc’s Supper Club near downtown Pekin. Strong traffic counts and a fully updated facility, including complete interior remodel, new bar, and well-appointed commercial kitchen. With approxmiately 4,650 sf, the current bar offers a full service, granite topped lounge with a separate piano bar. Gaming license and machine leases, along with liquor and occupancy negotiable. $390,000 For More Information Contact:
K
Justin Ferrill 309-642-1009
jferrill@cbcworldwide.com
jferrill@cbcworldwide.com
HONIG-BELL
HONIG-BELL
www.cbchonigbell.com
MEMBER: CRBA
july 41-48.indd 43
Doc’s Supper Club
Justin Ferrill 309-642-1009
Call Bill Biros or Nancy Hotchkiss for details.
708-422-0011
C
Highly visible 4,200 sf building available M for retail, restaurant/bar or office use. Currently under short-term lease, this Y facility is available for immediate sale. Tenant lease expires 11/15. Located on CM approximately 1/2 acre site, the property has ample parking and multiple entrancesMY allow this to be used as both single tenant commercial or multi-tenant. Facility is wellCY maintained with nice curb appeal. CMY $249,000
www.cbchonigbell.com
MEMBER: CRBA
6/11/15 10:31 AM
BA
MEMBER: CRBA
Page 44
TO PLACE CLASSIFIEDS, CALL 847-699-3300
Food Industry News® July 2015
REALPOUL REALTY
PONTARELLI ASSOCIATES
2731 W. Touhy Ave. Chicago, Illinois 60645
Vince Ferraro
“Commerce With Morality™”
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
GREAT BUSINESS OPPORTUNITIES, ETC.
BAR-TAVERN-RESTAURANT BREAKFAST-LUNCH BREAKFAST-LUNCH DEVELOPMENT SITE FAST FOOD FAST FOOD FAST FOOD FAST FOOD PIZZA PIZZA & PUB PIZZA or MEXICAN RESTAURANT RESTAURANT RESTAURANT RESTAURANT GREEK RESTAURANT ITALIAN RETAIL STORE(S) RETAIL STORE(S) SPORTS BAR SPORTS BAR SPORTS BAR
Bar Tavern Restaurant in Chicago’s Jefferson Park Area $695,000 Free Standing - Business Only (With Property $350,000) $125,000 Free Standing - Business Only (With Property $795,000) $350,000 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) $790,000 Fast Food with Possible Drive Thru SALE PENDING Free Standing - Corner - Excellent Traffic Pattern - Since 1964 $130,000 Established, Respected, Profitable with Same Owner for 30 Years SALE PENDING With Property - Free Standing - 34 Years With Same Owners! $255,000 With Property - Free Standing - Business Only? Let’s Talk $275,000 With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 Fully Equipped, Ready to Go; Are You Ready? Just Pay Rent $1 Excellent Restaurant Since 1969 $199,000 With Property - Same Owner 40 Years - (Business Only $170,000) $645,000 With Property - Bar - (Business only $345,000) $1,625,000 Greek Town - 3-Story with Land Across it - A Very Great Deal! $5,750,000 With Property - Bar - Profitable - Well Known $995,000 2 Retail Stores Fully Occupied - A Good Deal! $119,000 1 Retail Store - Existing Printing Business is Included for Free! $175,000 With Property - Plus Rental - Owner Retiring After 29 Years $329,000 Sports Bar With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $995,000 Restaurant - Pizza on 3.5 Acres Property $2,250,000
Moreover, call us at (773) 743-2100 for:
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
Real Estate Services Restaurant Brokerage Division GREAT FOOD...FAST!
Just listed! Located at fantastic signalized intersection in NW Chicago. Unique menu. Great reviews. Illness forces sale. Confidential. Call for information. BIZ, FF&E @ $89K.
NORTH SHORE
Café with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fixtured, well designed kitchen. Owners wish to retire after 30+ successful years. Verifiable, PROFITABLE BOOKS!! Priced to sell! Biz, FF&E @ $169K.
COUNTRY RESTAURANT
Just over the border! Elegant, intimate, updated restaurant & bar. Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991. Owners retiring. REAL ESTATE, BIZ, FF&E @ $625K.
7AM - 3PM!
Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56. 7am - 3pm! Profitable! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction. REAL ESTATE, BIZ, FF&E @ $250K!!
CREPERIE
This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner! Low labor, true “turn-key” business @ $59K...OBO!
DELLS AREA
Turn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists! Owner retiring after 28 years! Call for details. REAL ESTATE, BIZ, FF&E @ $387.5K
ROUND LAKE
Currently serving ethnic cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking. Seats 50+. Buffet lunch with full-service at dinner! Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here! Priced below build-out: $59K...Offers!!
HOT DOG!
RESTAURANT EXCHANGE Evanston: Sports Bar and Grill. Gross $2.3 million. 6,100 square feet. Best burger and best sandwiches in Evanston. A must see turnkey opportunity. Asking $795K Palatine/Buffalo Grove: 10,000 square foot restaurant bar for lease. Only $14/foot triple net. Huge second kitchen (catering or commissary) in the basement (rent free). Built just 2 years ago and in pristine condition. Turnkey. Fully equipped. Expand your empire here! Chicago: Downtown Bar, 4am liquor license. Great lease! Under market rent. Rare commodity.
Call Doug at 312.804.1900
MUST SELL! One of the most popular hot dog stands in Chicago! Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours. Good lease. EZ op. Name established for over ten years. Lakeview area! Highly confidential. Price reduced! BIZ, FF&E @ $95K!
FAST FOOD IN OAK PARK
Stoplight corner in near West suburb. Established 15 years. Seats 90. Parks 15. Patio. Solid lease. Spotless. BIZ, FF&E @ $150K
SITE
Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! New Price! REAL ESTATE @ $599K
FAMILY DINER
NW side, Chicago. Affluent area. Stoplight corner with parking. Established 40 years. Newly remodeled. Pristine. Seats 88. GREAT LEASE w/ 3 renewal options for a long term Absentee owner — this could be a “GOLDMINE”! Biz, FF&E @ $149K
TAVERN
Just listed! NW Chicago. Busy street. Rare TAVERN LICENSE. 2,500 sf with 1 bedroom apartment. Occupancy “83”. Pride of ownership shows...retiring after 24 years. REAL ESTATE, BIZ, FF&E @ CALL!
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571 MEMBER: CRBA
july 41-48.indd 44
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FIN ad 5025 W American Prairie.ai 6/9/2015 6:09:04 PM
Food Industry News® July 2015
Page 45
Chicago’s Premier Hospitality Real Estate Brokers
PEORIA
To list your Business or speak with a Broker, contact our of�ice today at 312.575.0480. For additional listings, please visit our website at www.kudangroup.com
5025-5037 W. American Prairie
For Lease Prairie Place
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Multi-tenant shopping center with two units available for lease, including an end-cap unit. Units are 2,500 sf each. Ample paved parking for customers. C-2 zoning. Exciting location adjacent to upcoming Lousville Slugger Stadium! Ideal spot to open your restaurant to take advantage of event traffic! Great accessibility and visibility in major retail/commercial area. $14.50/sf NNN
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Kudan Group twitter.com/RestaurantRE NEW LISTINGS Irving Park - 2954 W. Irving Park Rd. - La Pane Pizza & Pastry Turn-key, charming European bakery and restaurant with great visibility. Owner will provide training & recipes. Option to expand into adjacent corner retail space. Size: ~1,200 SF Rental Rate: $1,465/Mo. (Gross) Price: $75K (Business/Assets) Agent: Brian
Lakeview - 2925 N. Southport Ave.
Retail space available for lease in highly desirable area. Great Vehicle & Pedestrian traffic counts. Includes an ADA compliant bathroom. Ideal for multiple retail uses. Size: ~1,100 SF Rental Rate: $2,550 Per Month (Gross) Agent: Jarrett
For More Information Contact:
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Justin Ferrill 309-642-1009
Lincoln Park/Lakeview- Confidential Listing Code#673
jferrill@cbcworldwide.com
Below market rent opportunity with rarely available PPA License & full kitchen. Steps from Diversey, Clark & Broadway intersection. Ten years of operating history! Size: ~4,000 SF Rental Rate: $5,842.50 (Modified Gross) Price: $249K (Bus.) Agent: Jarrett
HONIG-BELL
Logan Square - 3515-17 W. Armitage Ave.
Great Bow Truss space with all mechanicals. Double lot with 62 feet of frontage. Open floor plan, perfect for any restaurant/retail use.
www.cbchonigbell.com
FIN ad Trolley Barn.ai 3/10/2015 10:26:54 AM
MEMBER: CRBA
Size: ~10,000 SF Rental Rate: $17/SF Agents: Scott/Amber
River North - 749 N. Clark St.
Newly renovated, 2-story bar/restaurant for lease. Large bar on 1st floor. 2nd floor is ideal for lounge concept. Kitchen equipped with dumb waiter. Size: ~4,500 SF Rental Rate: Contact Agents Agents: Scott/Amber
THE TROLLEY BARN 24216 W. Lockport St., Plainfield
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spec35@aol.com
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Lakeview - 3037 N. Clark St. - Formerly Sandwich Me In
Located in the heart of Lakeview, the purchaser plans to open Meatball Hero & Pasta in early July. Size: ~1,367 SF Agent: Adam Salamon
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Keith Conroy 815-347-2756
The owner of Fitness Cafe of Glencoe purchased Dewey’s to open Cibo, an Italian Size: ~1,980 SF Agent: Jerrod Rosen
For More Information Contact:
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312.575.0480
restaurant. It will be open for lunch and dinner with specialty pizzas and a full bar. !
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Fantastic opportunity to be in on from the beginning of the redevelopment of the historic Trolley Barn. Located in the heart of one of the most charming towns in Illinois, ownership is offering space for lease from 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that would benefit from a unique, thriving downtown location. Great visibility, easy access and on-site parking. $20.00/sf
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CLOSED TRANSACTIONS Glencoe - 667 Vernon Ave. - Formerly Dewey’s
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Redeveloped Retail Center
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For Lease
If you’re considering listing your business or property, contact our office for a free consultation today.
Loop - 176 N. Wells St. - Formerly Lemon Tree The former Pan-Asian eatery is steps from Monk’s Pub, Roti Mediterranean Grill &
HONIG-BELL
www.cbchonigbell.com
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Randolph Tavern. An industry veteran will be opening a barbecue concept. Size: ~1,785 SF Agent: Scott Reinish
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Rogers Park - 6632 N. Clark St. - Formerly Grande Noodles & Sushi Bar The purchaser plans to open their second location for Tapia’s Pizzeria. The original location is in the Western Howard Plaza at 2349 Howard St.
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Size: ~1,250 Agent: Adam Salamon
Rogers Park - 1643 Howard St. Located in the Factory Theater building, steps from the Red Line, this bright and wide
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open retail space is now leased by Sprint. Size: ~2,875 SF Agent: Adam Salamon
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262-914-3346
Agent Jarrett Fradin completed both the business and property sale of the restaurant located in the heart of Old Town. Size: ~5,595 SF Agent: Jarrett Fradin
MEMBER: CRBA
STELLAR OPPORTUNITY to own a piece of history. One of the north shore’s finest dining get-aways, offered for sale. Five-star maintenance on this turn of the century farm house, all inclusive in this 150 seat Wisconsin fine-dining restaurant and bar.
Old Town - 1209 N. Wells St. - Formerly The Refinery
Schaumburg - 801 Algonquin Rd. - Formerly Sabor do Brazil The owners of Engima Lounge in Rosemont purchased this large space to double their occupancy. The new name will be Escape Lounge & Sports Bar. Size: ~9,800 SF Agent: Jarrett Fradin Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661
MEMBER: CRBA
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TO PLACE CLASSIFIEDS, CALL 847-699-3300
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com Gyros, Dogs, Beef and Burgers – Chicago - NEW • Rent $2,510 • May Sales approx. $25k • Asking $59k Restaurant & Bar Lake Geneva with Property - NEW • Same owners since 2004 • Seats over 175 outside • Asking $1.85MM
Philly Steak Franchise – Mall location (Under Contract) • Net Sales $410k • Rent $6,300 • Asking $199k Vietnamese Restaurant – Rockford • Sales $500/day • Rent $3,429 • Asking $35k
Hot Dog, Beef and Gyros with Property Far NW Subs - NEW • In the process of adding gaming • 2014 Sales $475k • Asking $1.199MM
Pizzeria – Lincoln Park • 2014 sales $620k • Rent $5,600 • Asking $175k • Owner Financing with 100k down
Fast Casual Asset Sale – Oakbrook – NEW • 3,000 SQFT • Rent $11k/mth • Asking $39k/OBO
Restaurant & Bar – Fully equipped (operating) – South Sub • 8,500 SQFT • Seats 380 • Key $ $100k • Rent $16NNN
Full Service Restaurant and Bar Asset Sales – Far NW Subs NEW • Fully Equipped • 4,500 SQFT • Rent $12.50SQFT NNN • Asking $69k High Volume BBQ rest with Drive-Thru NEW • 2014 Sales $745k • Rent $4,400 • Asking $375k Pizzeria – Far SW Subs – NEW • Rent $800/mth • Sales approx. $10k/mth • Asking $32k Rosati’s Pizzeria – Far SW Subs (Price Reduced) • 2014 Gross Sales: $489k • Rent $2,489 • Price $239k Hot Dog, Beef, Gyros – NW SUBS • Est. 25+ years • Sales $600/day • Asking $58k
Pizza – Elmwood Park area (Possible Owner Financing) • 2014 Sales $535k • Rent $2,700 • Asking $125k Hotdog, Beef & Pizza – Far NW Sub • Rent $1,450 • Sales $800/Day • Asking $59k Mexican Fast Casual Franchise NW Sub (Price Reduced) • 2014 Sales $700k • Rent $8,200 • Asking $135k
Franchise Resales • Subways • Cold Stone Creameries • Red Mango • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs
COMMERCIAL/RESIDENTIAL BUILDING
BUSINESS OPPORTUNITIES ITALIAN BISTRO W/ BAR
• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled. A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Very favorable lease. Business only.
ASIAN FLARE
• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details.
SPORTS BARS & PUBS
• Famous - 40 yrs. est. - restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.
SOUTH OF THE BORDER
• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.
PANCAKE HOUSES AVAILABLE
• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details! • Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $99,000 OBO.
OPPORTUNITY! THIS IS THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STANDING BLDG. PLUS 7509 W. 63rd Street, Summit IL. REAR STORAGE BLDG. IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!! HURRY WITH AN OFFER!! GOLDEN CENTER REALTY INC. THANOS MAKRIS 708-296-5500
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CHICAGO-ROGERS PARK
Neighborhood Tavern on corner of busy Touhy Ave. Sale of business and property with 7 stores. Tavern & food license. R.E., Biz and FF&E $879,995 Jeff Bernard - REIS, Inc. 312-464-0100 bernard.ja@gmail.com
June - July All New Product! • Tons of new china $1.75 per lb
• Tons of new stainless steel flatware $2.50 per lb
RESTAURANT W/ BANQUETS
• Tons of used chairs from $10.00 each, No reasonable offers refused!
• Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. For sale or lease option.
Call Wesley at 773-671-1273
In Chicago’s Ukrainian Village. Over 11 years in business. Great lease! Low rent! Turn-key business. $34,900 For more info, ask for Erin: 773-557-3118
JUST LISTED
10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license. Lot 50 x 125. Some financing available. $795,000
Successfully family-operated since 2004. Authentic Hawaiian quick service restaurant with a great reputation. Owner is retiring and would like to sell the business as well as the brand. This will give the new owner complete ownership and franchise rights if they should decide to expand. Will train new owners. Serious inquiries only. We are mainly English speaking, but also Chinese speaking. Please email or call. 773.742.5110 aechicago4sale@gmail.com
Bi-Monthly Specials
• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking mid 3Ks. Property available.
•••••••••••••••••••••••••••••
CHICAGO RESTAURANT FOR SALE
FOR SALE Charming Old World Café
Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••
Food Industry News® June 2015
REST/BAR/BANQUETS
• Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $699K. Business only. Confidential! Call for details.
Thinking of Buying or Selling? Call John Moauro!
• Tons of new glassware $1.75 per lb
• 10” Poly base upscale black deli server trays with 2” angled rim, $1.75 each • 12” Coated wire bread and server baskets, $3.50 each • Clear plexi table stands 4” x 6” $1.00 each • 4” x 6” Brushed aluminum picture frames, $1.50 each • Hot dog bags – Grease resistant, 8 ½” plain white, 3,000 per box, $15.00 per box • Chrome dunnage riser stands, 11” x 14” top 8” high, $7.00 each
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
• Huhtami take out molded fiber clam shell containers, 200 per case 8” x 8” x 3”, $15.00 per case
Bob King Auctions
150 Corporate Dr. Unit B, Elgin, IL 60123
847-854-9913
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